Raspberry Cream Pie
Ingredients
- 2 unbaked Pie Crusts
- 2 Ea Eggs
- 1 ⅓ Cups Sour Cream
- 1 Tsp Vanilla
- 1 Cup Sugar
- Pinch of sale
- ⅓ Cup All Purpose Flour
- 3 Cups Raspberries
- ½ Cup Brown Sugar
- ½ Cup All Purpose Flour
- ½ Cup Chopped Walnuts or Pecans
- 14 Cup Butter, Chilled
Instructions
- Preheat Oven to 400 degrees
- In a large bowl, beat eggs until light and lemon colored
- Whisk in sour cream and vanilla
- In a separate bowl, mix sugar, flour and salt together
- Stir into egg mixture
- Gently fold in raspberries
- Pour filling into 2 unbaked pie crusts
- Bake pies without the topping in the preheated oven for 30 to 35 minutes, or until the center begins to set.
- While pies bake, make the topping: In a medium bowl, mix together brown sugar, flour and chopped nuts. Cut in butter until crumbly. Set aside
- Sprinkle pies with topping and return to oven for 10 to 15 minutes, or until topping is golden brown. Allow to cool before serving
Nutrition
Serving: 1SliceCalories: 307kcalCarbohydrates: 36gProtein: 1gFat: 17g
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