Raspberry Royal Pie

• 1 14 cups all-purpose flour
• 12 cup pecans, finely chopped
• 12 cup butter, softened
• 14 cup confectioners' sugar
• 12 teaspoon vanilla extract
• 18 teaspoon salt
• 2 (10 ounce) packages frozen raspberries, thawed
• 13 cup sugar
• 14 cup cornstarch
• 13 cup water
• whipped cream
• 12 cup raspberries, fresh for garnish

1. For the crust add flour, pecans, butter, sugar, vanilla and salt in a bowl and mix well.
2. Refrigerate for 30 minutes.
3. Pat into an ungreased 9-inch pie pan.
4. Bake at 400 degrees for 10-12 minutes or until golden brown.
5. Cool.
6. For the filling drain raspberries and reserve syrup; set syrup aside.
7. In a saucepan add sugar, cornstarch, water and raspberry syrup.
8. Simmer until thick, stirring constantly.
9. Remove from heat and fold in raspberries.
10. Pour into crust.
11. Chill for 2 hours or until firm.
12. Add a dollop of whipped cream to each slice and serve.
13. Garnish with some fresh raspberries.

flour, pecans, butter, sugar, vanilla, salt, frozen raspberries, sugar, cornstarch, water, whipped cream, raspberries

Taken from www.food.com/recipe/raspberry-royal-pie-26356 (may not work)