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I wanted to reach out this holiday season to Patti Stobaugh, owner of PattiCakes Bakery, to see if she would share a festive recipe that was sure to delight. And good news for us, as she was more than happy to share her Raspberry Crème Pie, a bright, vibrant dessert that is sure to please.
“The combination of fresh fruit and creamy filling, along with the shortbread crust, makes for a lighter dessert option,” says Stobaugh.
I baked the pie and found it to be both easy to make and absolutely delicious. Also, if you or someone in your household has a nut allergy, please feel free to leave out the pecans, as I did in my version.
Ingredients for Shortbread Crust
Cream butter and powdered sugar until light and fluffy. Stir together flour and baking powder. Beat into butter mixture until well blended. Add pecans. Pat the mixture into a 9-inch pie plate. Bake in preheated 350-degree oven for 8 minutes.
Ingredients for Filling
Place raspberries in bottom of crust. Mix flour, sugar, and salt in small bowl. Whisk the sour cream and eggs together in a separate bowl, then fold into flour mixture. Pour the cream mixture over the raspberries.
Ingredients for Topping
Mix above ingredients until they form coarse crumbs. A pastry cutter works best, but can use 2 butter knives. Loosely scatter crumb topping over cream mixture. Bake for 1 hour in preheated 350-degree oven until top is golden brown (internal temp of 165 degrees). Cool before serving.
Note: Raspberries can be substituted with blackberries, blueberries, or strawberries.
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