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 9-inch pastry shell
1/3 cup all-purpose flour
1/3 cup firmly packed brown sugar
1/3 cup chopped pecans
3 tablespoons butter, softened
Garnishes: whipped cream, fresh raspberries

Combine 1 cup sugar, 1/3 cup flour, and next 3 ingredients in a large bowl, and next 3 ingredients in a large bowl, stirring until smooth. Gradually fold in raspberries. Spoon into pastry shell.
Bake at 400 for 30 to 35 minutes or until center is set.
Combine 1/3 cup flour and next 3 ingredients; sprinkle over hot pie.
Bake at 400 to 10 minutes or until golden. Garnish, if desired.

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