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Sour Cream Raspberry Pie THM-S

Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 8
Author Glenda Groff


Pie Crust

  • 3/4 cup THM Baking Blend
  • 1/3 cup oat flour
  • 1/2 teaspoon salt
  • 1/3 cup butter
  • 1 egg


  • 2/3 cup sour cream
  • 2/3 cup Greek yogurt
  • 2 eggs
  • 2 teaspoons vanilla
  • 2 tablespoons oat fiber
  • 1 teaspoon unflavored gelatin
  • 1/3 cup THM Gentle Sweet
  • 4 cups raspberries


  1. Preheat oven to 350 degrees F. Mix crust ingredients in a food processor until crumbly. Pat into 9 inch pie plate. Bake crust for 10 minutes. Set aside. For filling: Blend sour cream, Greek yogurt, eggs, vanilla, oat fiber, gelatin, and Gentle Sweet together. Fold raspberries into sour cream mixture . Pour in raspberry/cream mixture into pie crust. Bake for 20 minutes or until just barely set. Cool completely. Serves 8.

  2. *Just a note--Oat flour is ground oats and Oat Fiber is just the fiber from the oats. They are two distantly different items and are not interchangeable. You can use frozen raspberries, too. Mix them in the sour cream mixture while they are still frozen.