Raspberry Royal Pie

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

• Ready In: 2 hrs 55 mins
• Serves: 6

Ingredients

• 1 1⁄4 cups all-purpose flour
• 1⁄2 cup pecans, finely chopped
• 1⁄2 cup butter, softened
• 1⁄4 cup confectioners' sugar
• 1⁄2 teaspoon vanilla extract
• 1⁄8 teaspoon salt
• 2 (10 ounce) packages frozen raspberries, thawed
• 1⁄3 cup sugar
• 1⁄4 cup cornstarch
• 1⁄3 cup water
•  whipped cream
• 1⁄2 cup raspberries, fresh for garnish

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.