Raspberry Cream Pie

• 1 cup sugar
• 13 cup flour, all-purpose
• 2 large eggs lightly beaten
• 113 cups sour cream
• 1 teaspoon vanilla extract
• 3 cups raspberries fresh or frozen thawed
• 1 each pie shell (9 inch) unbaked
• 13 cup flour, all-purpose
• 13 cup brown sugar firmly packed
• 13 cup pecans chopped
• 3 tablespoons butter or margarine, softened
• 1 x whipped cream garnish
• 1 x raspberries fresh, garnish
• 1 x mint leaves fresh

1. Combine first 5 ingredients in a large bowl, stirring until smooth.
2. Fold in raspberries.
3. Spoon into pastry shell.
4. Bake pie at 400?
5. for 30 to 35 minutes or until center of pie appears set.
6. Combine 13 cup flour and next 3 ingredients; sprinkle over hot pie.
7. Bake at 400?
8. for 10 minutes or until golden, covering edges with aluminum foil to prevent excessive browning, if necessary.
9. Garnish, if desired.
10. Makes 1 (9-inch) pie.

sugar, flour, eggs, sour cream, vanilla, raspberries, pie shell, flour, brown sugar, pecans, butter, raspberries, mint

Taken from recipeland.com/recipe/v/raspberry-cream-pie-5497 (may not work)