Raspberry Cream Pie

1 cup sugar

1/3 cup all-purpose flour

2 large eggs -- lightly beaten

1 1/3 cups sour cream

1 teaspoon vanilla extract

3 cups fresh or frozen raspberries -- thawed

1 unbaked basic pastry shell

1/3 cup all-purpose flour

1/3 cup firmly packed brown sugar

1/3 cup chopped pecans

3 tablespoons butter or margarine -- softened

garnishes: whipped cream -- fresh raspberries, -- fresh mint leaves

Combine first 5 ingredients in a large bowl, stirring until smooth. Fold in raspberries. Spoon into pastry shell.

Bake pie at 400� for 30 to 35 minutes or until center of pie appears set.

Combine 1/3 cup flour and next 3 ingredients; sprinkle over hot pie.

Bake at 400� for 10 minutes or until golden, covering edges with aluminum foil to prevent excessive browning, if necessary. Garnish, if desired. Makes 1 (9-inch) pie.