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Raspberry Sour Cream Pie

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Rating: 5/5
1 review

ready in: 30-60 minutes
serves/makes:   8

recipe id: 22918

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1 cup sugar
1/3 cup all-purpose flour
2 large eggs
1 1/3 cup sour cream
1 teaspoon vanilla extract
3 cups fresh or thawed frozen raspberries
1 (9-inch) unbaked pie shell


1/3 cup all-purpose flour
1/3 cup firmly packed brown sugar
1/3 cup chopped pecans
3 tablespoons butter, softened
whipped cream
fresh raspberries
fresh mint leaves


For pie: In a large bowl combine sugar, flour eggs, sour cream, and vanilla. Fold in raspberries. Spoon into pie shell.

Bake pie at 400 degrees F for 30 to 35 minutes or until center of pie appears set.

For topping: Combine 1/3 cup flour, brown sugar, pecans, and butter; sprinkle over hot pie.

Bake at 400 degrees F for 10 minutes or until golden, covering edges with aluminum foil to prevent excessive browning, if necessary. Garnish with whipped cream, raspberries, and mint leaves.

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539 calories, 23 grams fat, 79 grams carbohydrates, 6 grams protein per serving.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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REVIEW: 5 star recipe rating
Excellent raspberry pie recipe! My mother in law thinks she makes the best pies but even she thought this one was incredible

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