Raspberry Cream Pie - cooking recipe

Ingredients

1 (16 ounce) bag frozen raspberries
1 teaspoon vanilla
1 cup sugar
1/2 cup flour
2 cups heavy cream
1 tablespoon butter, melted
1 unbaked pie shell

Preparation

Thaw and drain raspberries and line bottom of pie shell.
Mix sugar, flour, cream, butter, and vanilla until well blended.
Pour over raspberries, filling shell to brim.
Bake 10 minutes at 450\u00b0 and then at 325\u00b0 until set (about 40 minutes).