Recipe - Raspberry Cream Pie

1 cup Sugar
1/3 cup Allpurpose flour
2 lg Eggs; lightly beaten
1 1/3 cup Sour cream
1 teaspoon Vanilla extract
3 cup Fresh or frozen raspberries;
thawed
1 Unbaked basic pastry shell
1/3 cup Allpurpose flour
1/3 cup Firmly packed brown sugar
1/3 cup Chopped pecans
3 tablespoon Butter or margarine;
softened

GARNISHES
Whipped cream
Fresh raspberries
Fresh mint leaves

Combine first 5 ingredients in a large bowl, stirring until smooth. Fold in
raspberries. Spoon into pastry shell.

Bake 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. Garnish, if desired.
Makes 1 (9inch) pie.

Recipe by: Southern Living

Posted to MCRecipe Digest V1 #1039 by Suzy Wert SuzyWert@aol.com on Jan
23, 1998