Raspberry Cream Pie

An old fashioned raspberry custard pie with a crunchy streusel topping.

Recipe Ingredients:

Filling:
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 (9-inch) unbaked pie crust*

Streusel:
1/2 cup all-purpose flour
1/3 cup firmly brown sugar
1/3 cup chopped pecans
3 tablespoons butter, softened

Cooking Directions:

1. Preheat oven to 400°F (205°C).
2. For Filling: 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. For Streusel: Combine 1/2 cup flour, brown sugar, chopped pecans, and softened butter; sprinkle over the hot pie. Continue baking at 400°F (205°C) for 10 minutes, or until golden brown.

Makes 8 servings.

*Use store bought, ready-to-use pie pastry, or your favorite recipe for homemade pie pastry.