Easy Raspberry Tart


1 pie crust
3/4 c heavy cream
1/4 c sour cream
2 TB sugar
3 c fresh raspberries (not frozen)


Pre-bake pie crust for 10 to 12 minutes until lightly browned. Let cool completely.

Beat creams and sugar together until stiff peaks form. Pour into bottom of prebaked pie crust. Top with raspberries.