Raspberry Cream Pie

posted by luvcookin 11-17-98 7:09 PM

Rasberry Cream Pie

1 cup sugar
1/3 cup all-purpose flour
2 large eggs, lightly beaten
1 1/3 cups sour cream
1 teaspoon vanilla extract
3 cups fresh or frozen raspberries, thawed
1 unbaked Basic Pastry shell
1/3 cup all-purpose flour
1/3 cup firmly packed brown sugar
1/3 cup chopped pecans
3 tablespoons butter or margarine, softened
Garnishes: whipped cream, fresh raspberries, fresh mint leaves

Preheat oven to 400 F.

Combine first 5 ingredients in a large bowl, stirring until smooth. Fold in raspberries. Spoon into pastry shell. Bake pie for 30 to 35 minutes or until center of pie appears set.

Combine 1/3 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.

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