Raspberry Cream Pie

--- This recipe originally called for a regular pastry pie crust. However, it's such a hot summer that I didn't want to turn on the oven, so I substituted a graham crackled crust. I think it would be tasty whichever pie shell you use!

Ingredients:

One 9 inch pie crust

Filling:

1 (8oz) pkg cream cheese, softened

1 cup powdered sugar

1/2 cup sour cream

Dash of salt

1 tsp vanilla

3 cups Cool Whip

Topping:

1 TBSP cornstarch

1/4 cup sugar

1 heaping cup fresh raspberries

1 1/2 tsp water

Juice of 1/2 lemon

1 TBSP butter

1 tsp vanilla

Dash of salt

Instructions:

Bake your pie crust according to directions or use pre-made graham crust.

In a medium saucepan, add berries, cornstarch, water, lemon juice, and sugar. Stir to combine. Bring to a boil for a few minutes to let the berries break down and become the consistency of thin pudding. Remove from heat and add butter, vanilla, and salt. Transfer to another bowl to cool.

In a mixing bowl, whip cream cheese until smooth. Then add powdered sugar, vanilla, and salt. Mix to combine. Finally, add cool whip and sour cream and beat until well combined, about two minutes.

Pour in cam mixture to pie shell and smooth out. Top with berry sauce and let refrigerate for at least an hour. Enjoy!