Raspberry Cream Pie

A wonderful dessert for summer get togethers.

• Ready In: 1 hr
• Yields: 1 9inch pie

Ingredients

• 1  cup sugar
• 1⁄3 cup all-purpose flour
• 2  large eggs, lightly beaten
• 1 1⁄2 cups sour cream
• 1  teaspoon vanilla extract
• 3  cups raspberries, fresh or frozen thawed
• 1  unbaked  9 inch pie shell
• 1⁄3 cup all-purpose flour
• 1⁄3 cup  chopped pecans
• 3  tablespoons butter, softened

• Garnishes

•  whipped cream
•  fresh raspberry

Directions

1. Combine 1 cup sugar, 1/3 cup flour, and next 3 ingredietns in a large bowl, stirring until smooth.
2. Gradually fold in raspberries.
3. Spoon into pastry shell.
4. Bake at 400 degrees for 30 to 35 minutes or until center is set.
5. Combine 1/3 cup flour and next 3 ingredietns; sprinkle over hot pie.
6. Bake at 400 degrees for 10 minutes or until golden.