Raspberry Cream Pie

I love this pie recipe.  It tastes fresh and the creamy filling is light and fluffy!  

This is a great addition to a Thanksgiving Pie Spread.  You can make this with a traditional flour pie crust, but I prefer the graham cracker crust.

Image from Here.

 

Ingredients
1 9" prepared graham cracker crust

Raspberry (or berry) Topping:
¼ cup white sugar
1 tablespoon cornstarch
1 (12-16 ounce) package frozen raspberries
1 ½ tablespoons water
1 ½ tablespoons lemon juice
1 tablespoon butter
½ teaspoon vanilla extract

fresh berries (optional garnish for topping)

Cream Filling:
1 ½ cups heavy cream
1 (8 ounce) package cream cheese, softened
¾ cup powdered sugar
1 tablespoon vanilla extract
½ cup sour cream

Directions
1.  Whisk sugar and cornstarch together in a medium saucepan. Stir in raspberries, water, and lemon juice. Bring to a boil, stirring constantly. Boil until thickened, about 5 minutes. Remove from heat; stir in butter and vanilla extract. Set aside to cool.
2.  Pour heavy cream into the bowl of a stand mixer fitted with the whisk attachment. Beat on medium speed until stiff peaks form. Transfer to another bowl.
3.  Combine cream cheese, powdered sugar, and vanilla extract in the stand mixer bowl. Switch to the paddle attachment and beat until well combined, about 2 minutes. Fold in whipped cream and sour cream until evenly incorporated.
4.  Spread cream filling into the pie crust. Top with the cooled raspberry topping and fresh raspberries (optional). Refrigerate pie until thoroughly chilled, 2 hours or overnight.