1 (15 oz.) refrigerated pie crust
1 tsp. flour

FILLING:

1/2 c. sugar
2 tbsp. cornstarch
1/2 c. water
2 tbsp. butter
1 egg yolk, beaten
1/4 to 1/3 c. lemon juice

TOPPING:

2 (3 oz.) pkgs. cream cheese, softened
1/4 c. powdered sugar
1 tsp. lemon extract
1 (8 oz.) carton frozen whipped topping, thawed
1 tbsp. milk
3 c. fresh raspberries or frozen raspberries without syrup, thawed, dried on paper towels
Mint sprigs, if desired

Heat oven to 450 degrees. Prepare crust according to package directions.