1 baked pie shell
4 c. raspberries, divided
1 c. sugar
3 tbsp. cornstarch
2 tbsp. lemon juice
1 (3 oz.) pkg. cream cheese, softened
1 tbsp. milk
Whipped cream (opt.)

Prepare, bake and cool pie crust. Place 1 cup berries and 2/3 cup water in a small saucepan. Simmer 5 minutes.

Combine sugar, cornstarch and 1/3 cup water in saucepan. Stir in raspberry liquid, cook over medium heat, stirring constantly until the mixture boils. Cook 1 minute. Remove from heat, stir in lemon juice; cool. Combine cream cheese and milk. Spread evenly on bottom of pie shell. Pour remaining 3 cups of raspberries over cream cheese. Spread raspberry glaze over berries. Refrigerate several hours until firm. Garnish with whipped cream.

This is a fragile pie best made in the morning and served in afternoon. 8" pie makes 6 thick slices.