Delicious, easy and elegant.
Servings: 7Prep Time: 10 minutes Cook Time: 45-50 minutes
1 cup sugar
1/3 cup flour
2 eggs, lightly beaten
1 1/3 cups sour cream
1 teaspoon vanilla
1 bag frozen raspberries (3 cups fresh)
1 9″ deep dish pie shell
1/3 cup flour
1/3 cup light brown sugar, lightly packed
1/3 cup pecans
3 tablespoons butter
Combine first five ingredients in large bowl and stir until smooth. Then gently fold in raspberries. Pour mixture into pie shell and bake at 400 degrees for 35-40 minutes or until center is set. While pie is baking, make crumb mixture. Combine the first 3 crumb ingredients in bowl. Cut the butter into small cubes and put on top of crumb ingredients. When raspberry filling has set, mix the butter with the crumb ingredients until evenly mixed. Sprinkle crumbs over pie and bake for an additional 10 minutes at 400 degrees. Cool completely. Wrap in plastic wrap. Refrigerate. Serve each wedge with a dollop of whipped cream, a fresh raspberry or sprig of mint
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