Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 9" Baked Pie Shell
6 cups Fresh raspberries
1 cup Sugar
3 tablespoons Cornstarch
1/2 cup Water
3 ounces Cream cheese -- softened
Bake pie shell. Mash enough berries to measure 1 cup. Stir together
sugar and cornstarch. Gradually stir in water and crushed
raspberries. Cook over medium heat, stirring constantly, until
mixture thickens and boils. Boil and stir 1 minute. Cool. Beat cream
cheese until smooth; spread on bottom of baked pie shell. Fill shell
with remaining berries; pour cooked berry mixture over top. Chill at
least 3 hours or until set.
