Ingredients
1. Graham cracker crust
1 package softened cream cheese
2/3 cup powdered sugar
1 tsp vanilla extract
1 cup whipping cream
2 small containers fresh raspberries
2 Tbsp cornstarch
2 Tbsp water
2/3 cup regular sugar
Directions
1. Whip cream, set aside
2. Mix cream cheese, powdered sugar and vanilla until light and fluffy.
3. Gently fold in the whipped cream
4. Spoon into the graham cracker crust and spread around. Chill I’m refrigerator
5. In a small saucepan, boil 1/2 of the raspberries with water and sugar.
6. Cook down and strain seeds
7. Add corn starch and whisk until thick, chill until cool
8. Spread over top of cream cheese mixture in pie shell.
9. Decorate with fresh raspberries, serve pie chilled.
