For filling, in a large, heavy saucepan, stir together sour cream and egg yolks. Stir in sugar and flour. Cook and stir over medium heat just until the mixture bubbles.
Remove from the heat. Add raspberry-flavored gelatin and stir until gelatin is dissolved. Let stand about 30 minutes to cool slightly. Carefully stir in raspberries. Pour into Baked Pastry Shell. Cover loosely; chill in the refrigerator for at least 4 hours.
To serve, dollop with whipped cream. Makes 8 to 10 servings.