1 Pillsbury refrigerated pie crust (from 14.1-ounce
box), softened as directed on box
1 teaspoon flour
tablespoons finely chopped pecans
1/2 cup sugar
2 tablespoons cornstarch
2 tablespoons margarine or butter
1 egg yolk, beaten
1/4 to 1/3
cup lemon juice
2 (3-ounce) packages cream cheese, softened
cup powdered sugar
1/2 teaspoon lemon extract
1 (8-ounce) carton frozen whipped
1 tablespoon milk
3 cups fresh raspberries or frozen raspberries
without syrup, thawed, dried on paper towels
Heat oven to 450 degrees F.
Prepare crust according to package directions for unfilled one-crust pie using
9-inch pie pan.
Press pecans into bottom of pie crust-lined pan.
crust with fork.
Bake for 9 to 11 minutes or until light golden brown. Cool completely.
In small saucepan, combine sugar and cornstarch; blend well.
Stir in water, margarine
and egg yolk. Cook over medium heat until mixture boils and thickens, stirring constantly.
Boil 1 minute.
Remove from heat.
Stir in lemon juice.
Pour into cooled crust.
for 1 hour.
In small bowl, beat cream cheese, powdered sugar and lemon extract until smooth.
Beat in whipped topping at low speed until well blended. Add milk; mix until smooth
and of spreading consistency. Spread thin layer of topping mixture around edge of
crust. Reserve 4 raspberries for garnish. Arrange remaining raspberries over top
of filling. Spread remaining topping over raspberries. Garnish with mint sprigs
and reserved raspberries.