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    Sour Cream Raspberry Pie


    Source of Recipe


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    1 3/4 cups regular dairy sour cream
    3 egg yolks
    1 1/2 cups sugar
    1/4 cup all-purpose flour
    3-ounce package raspberry-flavored gelatin
    4 cups fresh or frozen red raspberries, thawed
    1 baked 9-inch pastry shell with edges crimped high, cooled
    Whipped dessert topping or whipped cream

    In a large, heavy saucepan, stir together the sour cream and egg
    yolks. Stir in sugar and flour. Cook and stir over medium heat till
    the mixture just bubbles.

    Remove from the heat. Add raspberry-flavored gelatin and stir till
    gelatin is dissolved. Let stand about 30 minutes to cool slightly.
    Carefully stir in raspberries. Pour into baked pastry shell. Cover
    loosely and chill till serving time.

    To serve, dollop with whipped dessert topping. Makes 8 to 10
    servings.

 

 

 

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