8 oz Cream cheese; softened, 1 pk
1/2 c Dairy sour cream
1/3 c Sugar
2 ea Eggs; lg
1 ea Unbaked 9-inch pie shell
20 oz Frozen raspberries; thawed
1 x Water
3 ts Cornstarch
1/2 c Whipping cream; whipped
Combine the cream cheese and sour cream in a bowl,
using an electric mixer set at medium speed, until
smooth and fluffy. Add the sugar and eggs blending
well. Pour into the unbaked pie shell. Bake at 375
degrees F. for 35 minutes or until a knife inserted in
the center comes out clean. Chill for at least 1 hour
in the refrigerator. Meanwhile, drain the raspberries,
reserving the juice. Add enough water to the juice to
make 3/4 cup of juice. Blend the cornstarch and juice
together in a 2-quart saucepan. Cook, over medium
heat, stirring constantly, until the mixture comes to
a boil. Cook for 1 minute more. (Mixture will be
very thick.) Remove from the heat and stir in the
raspberries, then cool to room temperature. Fold the
whipped cream into the cooled raspberries and spread
the mixture over the chilled cream cheese layer.
Chill for an additional 2 to 3 hours before serving.
