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Recipe Source: cdkitchen.com
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Raspberry Cream Pie
Category: Desserts
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Serves/Makes: 8
Ready in: 30-60 minutes
- 1 cup sugar
- 1/3 cup all-purpose flour
- 2 large eggs
- 1 1/3 cup sour cream
- 1 teaspoon vanilla extract
- 3 cups fresh or thawed frozen raspberries
- 1 (9-inch) unbaked pie shell
***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
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 degrees F 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 degrees F 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.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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