Raspberry Cream Pie Recipe
Servings: 1
Ingredients
- 1 c. sugar
- 1/3 c. all-purpose flour
- 2 lrg Large eggs lightly beaten
- 1Â 1/3 c. lowfat sour cream
- 1 tsp vanilla extract
- 3 c. fresh or possibly frzn raspberries thawed
- 1 x unbaked basic pastry shell
- 1/3 c. all-purpose flour
- 1/3 c. brown sugar - (firmly packed)
- 1/3 c. minced pecans
- 3 Tbsp. butter or possibly margarine softened
- Â Â Whipped cream
- Â Â Fresh raspberries
- Â Â Fresh mint leaves
Directions
- Combine first 6 ingredients till thoroughly mixed. Pour into pastry shell. Bake pie at 400 degrees for 30 to 35 min or possibly till center of pie appears set.
- Combine 1/3 c. flour and next 3 ingredients; sprinkle over warm pie. Bake at 400 degrees for 10 min or possibly till golden brown, covering edges with aluminum foil to prevent excessive browning, if necessary. Garnish, if you like.
- This recipe yields 1 (9-inch) pie.
- Yield: 1 pie
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