Blackberry cream pie
eggs, slightly beaten
light sour cream
9" unbaked pastry shell
packed light brown sugar
chopped pecans, toasted
tub of light cool whip topping, thawed
extra blackberries for topping
1Heat oven to 400. In lg bowl, mix together sugar 2/3 cup flour, eggs, sour cream and vanilla until smooth.
2Gently fold in berries.Spoon mix into pie shell, fitted into a 9" pie pan.Bake 30 mins, or until set.
3In bowl, combine remaining flour, brown sugar, nuts and butter. Mix well, until crumbly. Sprinkle over pie. Bake 10 mins. Cool. Top w/ cool whip topping and extra berries.