Crust:

2 cups graham cracker crumbs
1/3 cup sugar
1/2 cup margarine or butter, melted
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.

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

Instructions

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.

What left-over's? ..*hic-cup*..

Raspberry Cream Pie
Ingredients:

For pie:

1 cup sugar
1/3 cup all-purpose flour
2 large eggs
1 1/3 cups sour cream
1 teaspoon vanilla
3 cups fresh or thawed frozen raspberries
1 9-inch unbaked pie shell

For topping:

1/3 cup all-purpose flour
1/3 cup firmly packed brown sugar
1/3 cup chopped pecans
3 tablespoons butter -- softened
whipped cream
fresh raspberries
fresh mint leaves

Method:

For pie:

In a large bowl combine sugar, flour eggs, sour cream, and vanilla. Fold in raspberries. Spoon into pie shell. Bake pie at 400° for 30 to 35 minutes or until center of pie appears set.

For topping:

Combine 1/3 cup flour, brown sugar, pecans, and butter; sprinkle over hot pie. Bake at 400° for 10 minutes or until golden, covering edges with aluminum foil to prevent excessive browning, if necessary. Garnish with whipped cream, raspberries, and mint leaves.


What left-over's? ..*hic-cup*..

Those both sound so good! Yum

Our raspberries have kind of died out for a couple of weeks but they will be back before long. I have lots in the freezer though so I can still make one of these (or both) recipes.
Thanks for posting this