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style="text-align: center;">Creamy Raspberry Crunch Pie

Whew, I thought I would never get this creamy raspberry crunch pie recipe posted! The holidays have been keeping me busy. There was a sale on raspberries this past week and I thought a raspberry pie would make a nice dessert for any holiday party. This pie has just the right amount of sweetness. It’s not too complicated to make either. I hope you enjoy the recipe.

You’ll need:

Pie crust:
1 1/4 cups all-purpose flour
1/2 cup unsalted butter
1/4 teaspoon salt
1/4 ice cold water

Filling:
1 eggs
2/3 cup sour cream
1/2 teaspoon vanilla extract
1/2 cup sugar, I used organic coconut sugar
sea salt just a pinch
2 tablespoons flour, I used whole wheat
2 cups fresh raspberries

Topping:
1/3 cup brown sugar
1/4 cup flour I used whole wheat
1/3 cup chopped pecans
3 tablespoons butter

To make pie crust:
In a small bowl combine flour and salt.
Cut in butter until it resembles crumbs, I pulse mine in a food processor.
Add enough water until it forms a ball. Wrap and chill for a couple hours.
Roll out to make round crust.

To make filling:
In a large bowl, beat eggs. Whisk in sour cream and vanilla.

In another smaller bowl, mix sugar, flour, and salt.

Stir into egg mixture.

Fold in fresh raspberries.

Bake in preheated 400 degrees F oven for 30 minutes, or until the center begins to set.

To make topping:
In a small bowl mix together brown sugar, flour, and pecans. Cut in butter until crumbly.

Sprinkle with topping and return to oven for 10 minutes, or until topping is golden brown.

Cool before serving. Top with whipped cream if desired.

Creamy Raspberry Crunch Pie

I share at these parties.