Raspberry Cream Pie Recipe

Ingredients:

For pie:

1 cup sugar 1/3 cup all-purpose flour 2 large eggs 1 1/3 cups sour cream 1 teaspoon vanilla 3 cups fresh or thawed frozen raspberries 1 9-inch unbaked pie shell

For topping:

1/3 cup all-purpose flour 1/3 cup firmly packed brown sugar 1/3 cup chopped pecans 3 tablespoons butter — softened whipped cream fresh raspberries fresh mint leaves

Method:

For pie:

In a large bowl combine sugar, flour eggs, sour cream, and vanilla. Fold in raspberries. Spoon into pie shell. Bake pie at 400° for 30 to 35 minutes or until center of pie appears set.For topping:

Combine 1/3 cup flour, brown sugar, pecans, and butter; 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 with whipped cream, raspberries, and mint leaves.