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    You are in: Home / Recipes / Raspberry -Vanilla Sour Cream Pie Recipe
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    Raspberry -Vanilla Sour Cream Pie

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 10 mins

    10 mins

    1 hr

    Barb in WNY's Note:

    Pie can be made with 1 pint fresh raspberries can be substituted for the frozen berries. Preparation is easy. Cooking time is the refrigerator time.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Prepare an 8-inch baked pie shell as directed on the package; cool.
    2. 2
      Beat sour cream and milk until smooth.
    3. 3
      Mix in dry pudding and pie mix until smooth and slightly thickened.
    4. 4
      Pour into pie shell.
    5. 5
      Refrigerate at least 1 hour.
    6. 6
      Just before serving, top each serving with whipped cream and raspberries.
    7. 7
      Refrigerate any remaining pie.

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    Ratings & Reviews:

    • on July 07, 2008

      45

      This is a good recipe and I encourage others to try it. Personal taste preference- I wasn't thrilled with the sour cream and vanilla together, just a bit to much "sour" in my sweet! I may try this with lemon pudding mix next time. I topped this with cherries instead of raspberries. UPDATE: Made this again with lemon pudding and topped with raspberries. LOVED IT. The lemon was better suited to my personal taste, but both puddings are very good.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Raspberry -Vanilla Sour Cream Pie

    Serving Size: 1 (153 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 375.5
     
    Calories from Fat 176
    47%
    Total Fat 19.6 g
    30%
    Saturated Fat 7.6 g
    38%
    Cholesterol 16.9 mg
    5%
    Sodium 506.5 mg
    21%
    Total Carbohydrate 45.8 g
    15%
    Dietary Fiber 1.8 g
    7%
    Sugars 20.9 g
    83%
    Protein 4.9 g
    9%

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