Strawberry Sour Cream Crumble Pie Bars: Creamy Summer Dessert

I’ll choose pie over cake any day. But pie isn’t always the easiest thing to bring to a potluck or bake sale: it often needs a plate and fork and is sometimes best served a la mode. When I’m asked to make bars for a school or church committee, I want something beyond the usual brownie or cookie bar—something that tastes like pie, but is easy to eat by hand.

These Strawberry Sour Cream Crumb Pie Bars are the best of both worlds: pie-like flavor with a creamy, almost cheesecake-like sour cream filling, and a crumbly crust you can hold. And if strawberries aren’t your thing, swap in your favorite pie filling—cherry is my next plan.

Below is the adapted recipe with clear instructions so you can recreate these delicious bars at home.

recipe adapted from: the recipe critic

Shared at Munching Mondays – At Nibbles by Nic

5 from 1 vote

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Strawberry Sour Cream Crumb Pie Bars

Tastes like pie, no need for ice cream with that yummy (almost cheesecake-like) sour cream filling.

Ingredients

• Crust:
• 1 stick butter, melted and cooled to room temperature
• 1 1/2 cup flour
• 1/2 cup brown sugar
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• Filling:
• About 3/4 of a 20 ounce can strawberry pie filling (or substitute other fruits)
• 1/2 cup sour cream
• 1/4 cup sugar
• 1 Tablespoon flour
• 1 egg
• 1/2 teaspoon vanilla

Instructions

1. Melt the butter in the microwave and set it aside to cool to room temperature.
2. Preheat the oven to 375°F (190°C).
3. Line an 8×8 inch square pan with non-stick foil or parchment paper and spray with cooking spray.
4. To make the crust, whisk together the flour, brown sugar, baking soda, baking powder and salt. Pour in the melted butter and mix until incorporated; the dough will be crumbly.
5. Reserve about 1/4 of the crust mixture, then press the remaining 3/4 firmly into the bottom of the prepared pan. Set aside.
6. For the filling, combine sour cream, sugar, 1 tablespoon flour, egg and vanilla. Mix until smooth.
7. Pour the sour cream mixture over the crust and smooth the top.
8. Spoon the strawberry pie filling over the sour cream layer and gently swirl it with the sour cream mixture so the two layers marble slightly.
9. Sprinkle the reserved crust crumbs evenly over the top.
10. Bake for about 25 minutes, or until the top is golden brown. Cool in the refrigerator before cutting and serving.

Nutrition (per recipe)

These bars hold well and travel easily—everything you love about pie, simplified into a portable, crowd-pleasing treat. Enjoy!