Cook time: 30 min | Yield: 6 Servings
- 1 pie crust
- 3/4 stick margarine
- 1 cup sugar
- 2 eggs
- 3 1/2 teaspoons white distilled vinegar
- 1 teaspoon vanilla extract
- 2 teaspoons self-rising flour
- 1/2 cup chopped pecans
- 1 cup heavy cream
- 1 cup fresh raspberries
Preheat oven to 350 degrees.
Roll out pie dough and line a standard pie pan with it. Cut off the extra dough around the rim and discard. Place pie pan in refrigerator until ready to use.
In a small pot, melt the margarine. Meanwhile, whisk together the sugar, eggs, vinegar, vanilla, flour and nuts in a bowl. Slowly pour the melted margarine into the other ingredients, a little at a time, and mix until well incorporated. Pour into prepared pie shell and bake in oven for 30 minutes. Remove and let cool before serving.
Using a handheld blender, whip heavy cream in a bowl until stiff peaks form. Dollop on top of sliced pie. Garnish with fresh raspberries.