Total Time
2hrs 55mins
Prep 15 mins
Cook 2 hrs 40 mins

I've not made this yet. The long cooking time is due to chill time.

Ingredients Nutrition

Directions

  1. For the crust add flour, pecans, butter, sugar, vanilla and salt in a bowl and mix well.
  2. Refrigerate for 30 minutes.
  3. Pat into an ungreased 9-inch pie pan.
  4. Bake at 400 degrees for 10-12 minutes or until golden brown.
  5. Cool.
  6. For the filling drain raspberries and reserve syrup; set syrup aside.
  7. In a saucepan add sugar, cornstarch, water and raspberry syrup.
  8. Simmer until thick, stirring constantly.
  9. Remove from heat and fold in raspberries.
  10. Pour into crust.
  11. Chill for 2 hours or until firm.
  12. Add a dollop of whipped cream to each slice and serve.
  13. Garnish with some fresh raspberries.

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