| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Raspberry Cream Pie

1 cup granulated sugar
1/3 cup all-purpose flour
2 large eggs
1 1/3 cups sour cream
1 teaspoon vanilla extract
3 cups red raspberries
1/2 cup all-purpose flour
1/3 cup firmly brown sugar
1/3 cup chopped pecans
3 tablespoons butter, softened
1 (9-inch) unbaked pie shell

1. Preheat oven to 400*F.
2. Combine sugar, 1/3 cup flour, eggs, sour cream, and vanilla in a large bowl; stir until smooth. Gently fold in red raspberries then spoon into unbaked pie shell.
3. Bake for 30 to 35 minutes, or until the center is set. Remove from oven.
4. Combine 1/2 cup flour, brown sugar, chopped pecans, and softened butter; sprinkle over the hot pie. Continue baking at 400*F for 10 minutes, or until golden brown.

Makes 8 servings.