1 Pillsbury refrigerated pie crust (from 14.1-ounce box), softened as directed on box
1 teaspoon flour
2 tablespoons finely chopped pecans
1/2 cup sugar
2 tablespoons cornstarch
1/2 cup water
2 tablespoons margarine or butter
1 egg yolk, beaten
1/4 to 1/3 cup lemon juice
2 (3-ounce) packages cream cheese, softened
1/4 cup powdered sugar
1/2 teaspoon lemon extract
1 (8-ounce) carton frozen whipped topping, thawed
1 tablespoon milk
3 cups fresh raspberries or frozen raspberries without syrup, thawed, dried on paper towels
Mint sprigs, if desired
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.
Generously prick 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.
Refrigerate 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.