Blackberry cream pie
BLACKBERRY CREAM PIE
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|2 large||eggs, slightly beaten|
|1-1/3 c||light sour cream|
|3 c||fresh blackberries|
|1||9" unbaked pastry shell|
|1/3 c||packed light brown sugar|
|1/4 c||chopped pecans, toasted|
|3 Tbsp||butter, softened|
|1||tub of light cool whip topping, thawed|
|extra blackberries for topping|
Heat oven to 400. In lg bowl, mix together sugar 2/3 cup flour, eggs, sour cream and vanilla until smooth.
Gently fold in berries.Spoon mix into pie shell, fitted into a 9" pie pan.Bake 30 mins, or until set.
In 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.