Fresh Raspberry Pie

• FOR THE CRUST:
• 1 cup Chopped Walnuts Or Pecans
• 1/2 cups Melted Butter
• 3 Tablespoons Sugar
• 1-1/2 cup All-purpose Flour
• 1 whole Egg Yolk, Beaten
• 1/2 teaspoons Vanilla
• FOR THE FILLING:
• 8 ounces, weight Cream Cheese, Softened
• 1/2 cups Sugar
• 1/2 teaspoons Vanilla
• 8 ounces, weight Cool Whip
• FOR THE TOPPING:
• 2-1/2 cups Fresh Raspberries

1. Crust:
2. Combine nuts, melted butter, 3 tablespoons sugar, flour, egg yolk and 1/2 teaspoon vanilla. Press into a pie pan which has been buttered or sprayed with Pam. Chill for one hour, then bake for 15 to 20 minutes at 350 degrees F.
3. Filling:
4. Beat cream cheese, 1/2 cup sugar, and 1/2 teaspoon vanilla in a bowl until smooth. Fold in Cool Whip. Spread over the baked crust.
5. Topping:
6. Top with fresh raspberries. Chill for at least one hour before serving.

walnuts, butter, sugar, allpurpose, egg, vanilla, filling, weight cream cheese, sugar, vanilla, fresh raspberries

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