No Bake Mile High Raspberry Sour Cream Pie
  • 1 Pie Crust, - store bought or homemade baked in pie dish or you can do a graham cracker crust that's prebaked as well
  • 5 cups raspberries, rinsed and dried
  • 1 cup sour cream
  • 1 8oz. package cream cheese, softened
  • ½ tsp pure vanilla extract
  • ¼ cup sugar
  • 1 tsp orange Zest - optional
  • Simple Glaze
  • ½ cup + 2 tablespoons cold water
  • 2 tablespoons cornstarch
  • 2 tablespoons powdered red Jello ( doesn't matter what flavour, as long as it's red)
  • ¾ cup corn syrup
  1. Preheat oven to 350F and bake pie crust until golden brown.
  2. Remove from oven and allow to cool completely. Do the same if you are using a graham cracker crust.
  3. With a mixer, whisk together sour cream and cream cheese together until smooth.
  4. Add in sugar, vanilla and orange zest.
  5. Pour into the pie crust.
  6. Top the mixture with the berries.
  7. Make your glaze.
  8. Combine water, cornstarch, Jello and corn syrup in that order.
  9. Stir or whisk until dissolved. Cook until mixture boils and thickens.
  10. *Note - you can also cook the filling in the microwave using a large 2 qt-glass batter bowl for 4-7 minutes on High, stirring 2-3 times.
  11. Set aside to cool.
  12. Pour glaze over berries, taking care to cover every single berry.
  13. OR you can pour the glaze over berries in large bowl. Gently mix.
  14. Place mixture into pie crust.
  15. You can pile the berries high starting from the middle of the pie and working your way outwards
  16. Place pie in the fridge until ready to eat, at least two hour, or better yet over night.
  17. Slice and serve.