Raspberry Cream Pie (MI) Recipe

Crust:

2 cups graham cracker crumbs
1/3 cup sugar
1/2 cup margarine or butter, melted
Raspberry Filling:

1 and 1/3 cups sugar
6 tablespoons cornstarch
1/8 teaspoon salt
1 and 1/2 cups water (2 cups if using fresh berries)
4 tablespoons corn syrup
12 ounces frozen raspberries, thawed, or 1 pint fresh

Mix sugar, cornstarch and salt. Add 1/2 cup water and stir until smooth. Add remaining water, corn syrup and berries. Cook in a saucepan over medium heat until thick. Stir constantly. Set aside to cool. While raspberry filling is cooling, make cream filling.

Cream Filling:

4 ounces cream cheese, softened
1/2 cup sugar
5 ounces whipped topping, or whipped cream
Fold cream cheese, sugar and whipped topping together gently until smooth. Spoon over cooled crust. Then spoon cooled berry filling over cream filling. Allow to chill in refrigerator for at least 2 hours before serving.

Preheat oven to 375 degrees. Mix graham cracker crumbs, sugar and butter and press into a deep-dish pie pan. Bake for about 6 minutes. Set aside to cool.