Categories: Dessert, Pie, Raspberries

Ingredients

• pastry dough , for single pie crust
• 3/4 cup sugar
• 3 tablespoons cornstarch
• 5 cups fresh red raspberries (or frozen)
• 1/4 cup Chambord raspberry liquor
• 1 (3 ounce) package cream cheese , softened
• 1/3 cup powdered sugar
• 1/2 teaspoon vanilla
• salt (a dash)
• 3/4 cup whipping cream
• fresh red raspberries

Directions

1. eheat oven to 375.

2. Fit pie pastry into a 9-inch pie pan; crimp edges as desired; do not prick pastry.

3. Filling—in a bowl, combine sugar and cornstarch.

4. Add the 5 cups raspberries and Chambord; toss gently (if using frozen berries, let mixture stand about 45 minutes or until berries are partially thawed but still icy).

5. Transfer filling to pastry-lined pie plate.

6. To prevent overbrowning, cover edge of pie with foil; bake for 30 minutes (50 minutes for frozen berries); remove foil; bake 25-30 minutes more or until pastry is golden brown and filling is bubbly near to the center; cool on a wire rack.

7. Before serving, in a bowl, beat the cream cheese with an electric mixer on medium speed until smooth.

8. Beat in powdered sugar, vanilla, and salt until combined; set aside.

9. In another bowl, beat cream on medium speed until soft peaks form; fold about 1/3 cup of the whipped cream into the cream cheese mixture to lighten.

10. Fold in remaining whipped cream.

11. Spread the whipped cream mixture over top of pie; sprinkle with additional berries, for garnish.

12. Expect the pie to be juicy.

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