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Amish Raspberry Sugar Cream Pie
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5 from 1 vote

Amish Raspberry Sugar Cream Pie

Love a quick and easy dessert? This recipe will leave your guests begging for more! The delicious raspberry sugar cream pie is an Amish recipe that is so easy to put together.
Course Dessert
Cuisine American
Keyword Amish Dessert, amish recipe, cream pie, pie, sugar cream pie
Prep Time 5 minutes
Cook Time 55 minutes
Chill 4 hours
Total Time 5 hours
Servings 8
Calories 379kcal

Ingredients

For the Filling:

  • 2 cups fresh or frozen raspberries If using frozen, do not thaw.
  • 1 cup granulated sugar
  • 3 tablespoons all-purpose flour
  • 1 cup heavy cream or half-and-half for a lighter version
  • 1 teaspoon pure vanilla extract
  • 1 large egg

For the Crust:

  • 1 unbaked 8-inch pie shell store-bought or homemade – see note below

Instructions

  • Prepare the Pie Shell: Preheat your oven to 425°F (220°C). If you're using a store-bought pie shell, you can often skip blind-baking. If you have a favorite homemade pie crust recipe, prepare it and place it in an 8-inch pie plate.
  • Assemble the Filling: In a medium bowl, whisk together the sugar and flour until well combined. This helps to prevent lumps in the filling.
  • Layer the Raspberries: Gently place the raspberries in the bottom of the unbaked pie shell, distributing them evenly.
  • Combine Wet Ingredients: In a separate bowl, whisk together the heavy cream (or half-and-half), vanilla extract, and egg until well combined.
  • Pour Over Raspberries: Sprinkle the sugar and flour mixture evenly over the raspberries in the pie shell. Then, slowly pour the cream mixture over the top, ensuring it covers all the raspberries.
  • Bake: Bake at 425°F (220°C) for 10 minutes. Then, reduce the oven temperature to 350°F (175°C) and bake for an additional 40-45 minutes, or until the filling is set and the crust is golden brown. A good way to test for doneness is to gently jiggle the pie. The filling should be mostly set with just a slight wobble in the center.
  • Cool: Allow the pie to cool completely at room temperature for at least 4 hours, or preferably overnight, before serving. This allows the filling to fully set.
  • Serve: Serve chilled, optionally with a dollop of whipped cream or a scoop of vanilla ice cream.

Notes

Pie Crust: For a truly easy version, use a refrigerated or frozen store-bought pie crust. If you prefer a homemade crust, many recipes work well. Just make sure it fits an 8-inch pie plate.
Frozen Raspberries: You can use frozen raspberries if fresh ones aren't available. Do not thaw them before using.
Storage: Leftover pie can be stored in the refrigerator for up to 3 days.