Raspberry Cheese Pie

Servings: 6

8 oz Cream Cheese; Softened, 1 Pk
1/2 c Dairy Sour Cream
1/3 c Sugar
2 ea Eggs; Lg
1 Unbaked 9" Pie Shell
20 oz Frozen Raspberries; Thawed
1 x Water
3 T Cornstarch
1/2 c Whipping Cream; Whipped

Combine the cream cheese and sour cream, 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. 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 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.