Raspberry Pie With Chambord

• pastry dough, for single pie crust
• 3/4 cup sugar
• 3 tablespoons cornstarch
• 5 cups fresh red raspberries (or frozen)
• 1/4 cup Chambord raspberry liquor
• 1 (3 ounce) package cream cheese, softened
• 1/3 cup powdered sugar
• 1/2 teaspoon vanilla
• salt (a dash)
• 3/4 cup whipping cream
• fresh red raspberries

1. Preheat oven to 375.
2. Fit pie pastry into a 9-inch pie pan; crimp edges as desired; do not prick pastry.
3. Filling--in a bowl, combine sugar and cornstarch.
4. Add the 5 cups raspberries and Chambord; toss gently (if using frozen berries, let mixture stand about 45 minutes or until berries are partially thawed but still icy).
5. Transfer filling to pastry-lined pie plate.
6. To prevent overbrowning, cover edge of pie with foil; bake for 30 minutes (50 minutes for frozen berries); remove foil; bake 25-30 minutes more or until pastry is golden brown and filling is bubbly near to the center; cool on a wire rack.
7. Before serving, in a bowl, beat the cream cheese with an electric mixer on medium speed until smooth.
8. Beat in powdered sugar, vanilla, and salt until combined; set aside.
9. In another bowl, beat cream on medium speed until soft peaks form; fold about 1/3 cup of the whipped cream into the cream cheese mixture to lighten.
10. Fold in remaining whipped cream.
11. Spread the whipped cream mixture over top of pie; sprinkle with additional berries, for garnish.
12. Expect the pie to be juicy.

pastry, sugar, cornstarch, fresh red raspberries, chambord raspberry liquor, cream cheese, powdered sugar, vanilla, salt, whipping cream, fresh red raspberries

Taken from www.food.com/recipe/raspberry-pie-with-chambord-434396 (may not work)