Raspberry Cream Pie
Yield
servingsPrep
20 minCook
40 minReady
60 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
sugar
|
|
| ⅓ | cup |
all-purpose flour
|
|
| 2 | large |
eggs
lightly beaten |
|
| 1 ⅓ | cups |
sour cream
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 3 | cups |
raspberries
fresh or frozen thawed |
|
| 1 | each |
pie shell (9 inch)
unbaked |
|
| ⅓ | cup |
all-purpose flour
|
|
| ⅓ | cup |
brown sugar
firmly packed |
*
|
| ⅓ | cup |
pecans
chopped |
|
| 3 | tablespoons |
butter
or margarine, softened |
|
| 1 | x |
whipped cream
garnish |
*
|
| 1 | x |
raspberries
fresh, garnish |
*
|
| 1 | x |
mint leaves
fresh |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
sugar
|
|
| 79 | ml |
all-purpose flour
|
|
| 2 | large |
eggs
lightly beaten |
|
| 315 | ml |
sour cream
|
|
| 5 | ml |
vanilla extract
|
|
| 7.1E+2 | ml |
raspberries
fresh or frozen thawed |
|
| 1 | each |
pie shell (9 inch)
unbaked |
|
| 79 | ml |
all-purpose flour
|
|
| 79 | ml |
brown sugar
firmly packed |
*
|
| 79 | ml |
pecans
chopped |
|
| 45 | ml |
butter
or margarine, softened |
|
| 1 | x |
whipped cream
garnish |
*
|
| 1 | x |
raspberries
fresh, garnish |
*
|
| 1 | x |
mint leaves
fresh |
*
|
Directions
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 ⅓ 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 (9-inch) pie.
