Red Raspberry Cream Cheese Pie

• 2 (3 oz.) pkg. cream cheese, softened
• 2/3 c. whipping cream
• 1 (9-inch) baked pastry shell, cooled
• 1 qt. fresh red raspberries
• 1 c. sugar
• 1/2 c. unsweetened pineapple juice
• 1/4 c. cornstarch
• unsweetened whipped cream

1. In medium bowl, beat together softened cream cheese and the whipping cream.
2. Spread mixture over bottom of the cooled pie shell; chill.
3. Reserve half of the raspberries.
4. In a large mixing bowl, mash the remaining raspberries.
5. Stir in sugar; let stand about 1 hour.
6. Sieve berry mixture.
7. In a saucepan, combine pineapple juice and cornstarch; stir in sieved berry mixture.
8. Cook and stir over medium heat until berry mixture is thickened and bubbly.
9. Reduce heat; cook and stir 2 minutes more.
10. Remove from heat; let cool.
11. Spread three-fourths of the thickened berry mixture over cream cheese layer in pie shell.
12. Arrange 1 1/2 cups of the reserved whole berries over top of pie.
13. Spoon the remaining cooked berry mixture over whole berries.
14. Chill about 2 hours or until set.
15. Garnish with whipped cream and reserved fresh raspberries.
16. Makes 8 servings.

cream cheese, whipping cream, pastry shell, fresh red raspberries, sugar, pineapple juice, cornstarch, cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=564050 (may not work)