Raspberry Cream Pie

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1/3 c Pecans; chopped
1 ts Vanilla extract
2 lg Eggs; lightly beaten
3 c Fresh raspberries; or frozen
1 Unbaked basic pastry shell
1/3 c All-purpose flour
1 c Sugar
3 tb Butter or margarine
Fresh mint leaves
1 1/3 c Sour cream
1/3 c Brown Sugar; firmly packed
Fresh raspberries
1/3 c All-purpose flour
Whipped cream

Original recipe makes 1



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 1/3 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. Recipe by: Southern Living Posted to MC-Recipe Digest V1 #1039 by Suzy Wert on Jan 23, 1998

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Calories Per Serving: 6675 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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