Raspberry Cream Pie

Name: Raspberry Cream Pie
Ingredients: 1 cup sugar; 13 cup flour, all-purpose; 2 large eggs lightly beaten; 113 cups sour cream; 1 teaspoon vanilla extract; 3 cups raspberries fresh or frozen thawed; 1 each pie shell (9 inch) unbaked; 13 cup flour, all-purpose; 13 cup brown sugar firmly packed; 13 cup pecans chopped; 3 tablespoons butter or margarine, softened; 1 x whipped cream garnish; 1 x raspberries fresh, garnish; 1 x mint leaves fresh

14 ingredients

10 steps

Ingredients

1 cup sugar
13 cup flour, all-purpose
2 large eggs lightly beaten
113 cups sour cream
1 teaspoon vanilla extract
3 cups raspberries fresh or frozen thawed
1 each pie shell (9 inch) unbaked
13 cup flour, all-purpose
13 cup brown sugar firmly packed
13 cup pecans chopped
3 tablespoons butter or margarine, softened
1 x whipped cream garnish
1 x raspberries fresh, garnish
1 x mint leaves fresh

Directions

1

Combine first 5 ingredients in a large bowl, stirring until smooth.
2

Fold in raspberries.
3

Spoon into pastry shell.
4

Bake pie at 400?
5

for 30 to 35 minutes or until center of pie appears set.
6

Combine 13 cup flour and next 3 ingredients; sprinkle over hot pie.
7

Bake at 400?
8

for 10 minutes or until golden, covering edges with aluminum foil to prevent excessive browning, if necessary.
9

Garnish, if desired.
10

Makes 1 (9-inch) pie.