Search
by Ingredient

Raspberry Cream Pie

Empty starEmpty starEmpty starEmpty starEmpty star

Submitted by cutie15

YIELD

servings

PREP

20 min

COOK

40 min

READY

60 min

Ingredients

1 237
CUP ML SUGAR
79
2 2
LARGE LARGE EGGS
lightly beaten
1 ⅓ 315
CUPS ML SOUR CREAM
1 5
TEASPOON ML VANILLA EXTRACT
3 7.1E+2
CUPS ML RASPBERRIES
fresh or frozen thawed
1 1
EACH EACH PIE SHELL (9 INCH)
unbaked
79
79
CUP ML BROWN SUGAR
firmly packed *
79
CUP ML PECANS
chopped
3 45
TABLESPOONS ML BUTTER
or margarine, softened
1 1
X X WHIPPED CREAM
garnish *
1 1
X X RASPBERRIES
fresh, garnish *
1 1
X 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.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 317g (11.2 oz)
Amount per Serving
Calories 820 49% from fat
 % Daily Value *
Total Fat 45g 69%
Saturated Fat 20g 101%
Trans Fat 0g
Cholesterol 162mg 54%
Sodium 342mg 14%
Total Carbohydrate 33g 33%
Dietary Fiber 8g 32%
Sugars g
Protein 22g
Vitamin A 21% Vitamin C 42%
Calcium 15% Iron 19%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 
More health news

Email this recipe