Raspberry Cream Pie
- Main Ingredient: Eggs Pear Pecans
- Preparation: Baked Goods
- Course: Various Desserts
- Yield:
Raspberry Cream Pie ingredients
- 1 c Sugar
- 1⁄3 c All-purpose flour
- 2 large Egg; lightly beaten
- 1 1⁄3 c Sour cream
- 1 t vanilla extract
- 3 c fresh or frozen raspberries -- thawed
- 1 unbaked basic pastry shell
- 1⁄3 c All-purpose flour
- 1⁄3 c Firmly packed brown sugar
- 1⁄3 c Chopped pecans
- 3 T butter, or margarine, softened
- garnishes: whipped cream -- fresh raspberries,
- Fresh mint leaves
Cooking Raspberry Cream Pie
1. Combine first 5 ingredients in a large bowl, stirring until smooth.
2. Foldi in raspberries.
3. Spoon into pastry shell.
4. Bakei pie at 400° 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.
5. Garnishi, if desired.
6. Makes 1 (9-inch) pie.
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