Raspberry cream pie

1 Servings

Quantity Ingredient
1 cup Sugar
⅓ cup All-purpose flour
2 larges Eggs; lightly beaten
1⅓ cup Sour cream
1 teaspoon Vanilla extract
3 cups Fresh or frozen raspberries; thawed
1 Unbaked basic pastry shell
⅓ cup All-purpose flour
⅓ cup Firmly packed brown sugar
⅓ cup Chopped pecans
3 tablespoons Butter or margarine; softened
Whipped cream
Fresh raspberries
Fresh mint leaves

GARNISHES

Combine first 5 ingredients in a large bowl, stirring until smooth. Fold in raspberries. Spoon into pastry shell.

Bake pie at 400° for 30 to 35 minutes or until center of pie appears set.

Combine ⅓ cup flour and next 3 ingredients; sprinkle over hot pie.

Bake at 400° for 10 minutes or until golden, covering edges with aluminum foil to prevent excessive browning, if necessary. Garnish, if desired.

Makes 1 (9-inch) pie.

Recipe by: Southern Living

Posted to MC-Recipe Digest V1 #1039 by Suzy Wert <SuzyWert@...> on Jan 23, 1998

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