Raspberry Cream Pie

Ingredients

• 12 ounces cream cheese
• 1/2 cup granulated sugar
• 2 eggs
• Unbaked 9 inch pie shell
• 1 cup heavy cream
• 1 cup dairy sour cream
• 2 (10 ounce) packages frozen raspberries, thawed
• 5 teaspoons cornstarch
• 1 cup heavy cream

Instructions

1. Cream together first 3 ingredients until smooth and blended. Pour into pie shell.
2. Bake at 375 degrees F for 30 minutes or until filling is firm.
3. Let stand on cake rack until cold.
4. Spread with sour cream and chill 1 hour.
5. Meanwhile, mix berries and cornstarch in saucepan. Cook, stirring frequently, until thick and clear.
6. Cool to room temperature.
7. Whip cream and fold into raspberries. Spoon onto pie.
8. Chill.