5 cups raspberries, divided
1 cup water
1 cup sugar
3 T. corn starch
3 oz cream cheese, room temp
1 T. butter
1 T. milk
1 9" pastry shell
In a saucepan, combine 2/3 cups raspberries and 2/3 cup water. Simmer for 3 minutes and strain.Discard seeds, set juice aside. In another saucepan, combine sugar, cornstarch and remaining water until smooth. Add raspberry juice, bring to a boil and stir for 2 minutes until thickened.
Remove from heat and let cool
In a bowl, beat cream cheese, butter and milk. Spread this on bottom of pie shell. Pour glaze over remaining berries and place gently in the pie shell. Refrigerate until serving. Serve with whipped cream flavored with lemon juice.
