Raspberry Cream Cheese Pie

From the “Joy of Raspberries” Cookbook, By Theresa Millang, Find copies of this wonderful resource filled with 200 raspberry recipes at Sargent’s on 2nd.

1 9-inch pastry shell, Baked.

Filling

1-8 ounce package cream cheese, softened
¼ cup granulated sugar
1 tablespoon fresh lemon juice
½ teaspoon pure vanilla extract

Topping

4 tablespoon cornstarch
2/3 cup granulated sugar
¼ teaspoon salt
¾ cup cold water
1/3 cup fresh lemon juice
3 cups fresh raspberries
1 tablespoon butter

2 cups sweetened whipped cream

Filling: Beat cream cheese, ¼ cup of sugar, lemon juice & vanilla in a mixing bowl on medium speed until smooth. Spread mixture in bottom of baked pastry shell; set aside.

Topping: Mix cornstarch, 2/3 cup sugar & salt in medium saucepan. Stir in water & lemon juice until well blended.