1 1/4 c All-purpose flour FILLING:
1/2 c Pecans — finely chopped 2 pk Frozen raspberries — 10
1/2 c Butter or margarine — oz Each thawe
Softened 1/3 c Sugar
1/4 c Confectioners’ sugar 1/4 c Cornstarch
1/2 ts Vanilla extract 1/3 c Water
1/8 ts Salt Whipped cream
In a mixing bowl, beat all of the crust ingredients until well mixed.
Refrigerate for 30 minutes. Pat into an ungreased 9-in. pie pan. Bake
at 400 deg. for 10-12 minutes or until golden brown. Cool. Drain the
raspberries, reserving syrup; set aside. Combine the sugar and
cornstarch in a saucepan; add water and raspberry syrup. Simmer until
thick, stirring constantly. Remove from the heat and fold in berries.
Pour into the crust. Chill lor 2 hours or until firm. Garnish with
whipped cream. Yield. 6-8 servings
Yields
1 servings