Raspberry Cream Pie (lifeinthelofthouse)

Crust

2 c graham cracker crumbs
1/3 c sugar
6 T butter, melted

Preheat oven to 375° F. Mix together graham cracker crumbs, sugar and melted butter and press into a deep dish 9″ pie plate. (Important that it is deep dish) Bake crust for 6 min. Remove from oven, set aside.

Raspberry Topping

1 1/3 c sugar
6 T cornstarch
1/8 t salt
1 1/2 c water (2 c if using fresh berries)
4 T corn syrup
1,  12 oz bag frozen raspberries, thawed OR 1 pint fresh raspberries

Mix sugar, cornstarch and salt together in a medium saucepan. Add 1/2 c water and stir with a whisk until smooth. Add remaining water, corn syrup and raspberries. Cook over medium heat until thick. (This can take awhile so be patient.) Stir constantly. Do not let this mix boil. It takes awhile for it to thicken, but once it does it is quick to boil. Watch it closely and stir constantly. Set aside to cool.

Cream Cheese Filling

1 4 oz pkg cream cheese, softened
1/2 c powdered sugar
1 8 oz container Cool Whip or frozen whipped topping, thawed

With an electric hand mixer beat together cream cheese, powdered sugar and cool whip until smooth and combined. Spread over cooled graham cracker crust. Then spoon cooled raspberry topping over cream cheese filling. (You may not need to use it all.) Place pie in fridge to chill and set for at least 2 hours. Serve and enjoy!

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