Raspberry cream pie
1 Servings
Ingredients
| 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 | ||
Directions
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