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“I've not made this yet. The long cooking time is due to chill time.”
READY IN:
2hrs 55mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  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.

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