Summer Raspberry Pie

• 5 cups Fresh Raspberries, Divided
• 1 cup Water, Divided
• 1 cup White Sugar
• 3 Tablespoons Cornstarch
• 2 Tablespoons Lemon Juice
• 3 ounces, weight Cream Cheese
• 1 Tablespoon Butter
• 1 Tablespoon Milk
• 1 whole Baked Pie Crust (9 Inches)

1. 1. In a saucepan, combine 2/3 cup raspberries and 2/3 cup water. Simmer uncovered for 3 minutes. Strain raspberries and discard seeds; set juice aside.
2. 2. In another saucepan, combine sugar, cornstarch, and remaining 1/3 cup water until smooth. Add raspberry juice. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from heat; stir in lemon juice. Then let the mixture cool.
3. 3. In a small mixing bowl, beat cream cheese, butter, and milk until smooth. Spread onto the bottom and up the sides of the baked pie crust. Fill the crust with the remaining 4 1/2 cup raspberries. Slowly pour the glaze over the berries. Refrigerate until serving.

fresh raspberries, water, white sugar, cornstarch, lemon juice, weight cream cheese, butter, milk, pie crust

Taken from tastykitchen.com/recipes/desserts/summer-raspberry-pie/ (may not work)