- CRUST:
- 1/4 cup all-purpose flour
- 1/2 cup pecans, finely chopped
- 1/2 cup butter or margarine, softened
- 1/4 cup confectioners' sugar
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon salt
- FILLING
- 2 (10 ounce) packages frozen raspberries, thawed
- 1/3 cup sugar
- 1/4 cup cornstarch
- 1/3 cup water
- 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 degrees F 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 for 2 hours or until firm. Garnish with whipped cream.