Blackberry Cream Pie
Ingredients
- 1 C. sugar
- 2/3 C. all-purpose flour *
- 2 large eggs -- lightly beaten
- 1 1/3 C. sour cream
- 1 tsp. vanilla extract
- 3 C. fresh or frozen blackberries, thawed if frozen
- 1 unbaked 9-inch pastry shell
- 1/3 C. all-purpose flour
- 1/3 C. firmly packed brown sugar
- 1/4 C. chopped toasted pecans
- 3 Tbs. softened butter
- For garnish:
- Whipped cream
- Fresh whole berries (opt)
Directions
Preheat oven to 400 degrees. Mix together sugar, 1/3 C. flour, eggs, sour cream and vanilla. Blend until smooth. Gently fold in blackberries. Spoon mixture into pastry shell. Bake 30-35 minutes or until center is set. Combine remaining 1/3 C. flour, brown sugar, pecans and softened butter. Mix together well. Sprinkle over hot pie. Return pie to oven for 10 minutes or until golden brown. Remove from oven and cool on wire rack. Garnish with whipped cream and whole berries if desired.
