Shelly's Recipe

RASPBERRY CREAM PIE

Category: Pies - Cream and Custard

1 cup sugar
1/3 cup flour
2 eggs, lightly beaten
1 1/3 cup sour cream
1 tsp vanilla extract
1 pie shell
1/3 cup flour
1/3 cup firmly packed brown sugar
1/3 cup chopped pecans
3 tbsp butter, softened
Whipped topping, fresh raspberries and fresh mint leaves; garnish

Combine first 5 ingredients in a large bowl, stirring until smooth. Fold in raspberries. Spoon into pie shell and bake at 400 for 30-35 minutes or until center of pie appears set.

Combine flour, and next 3 ingredients; sprinkle over hot pie. Bake at 400 for 10 minutes or until golden, covering edges with foil to prevent excessive browning. Garnish.