Raspberry Pie With Chambord

Directions

1. 1
   Preheat oven to 375.
2. 2
   Fit pie pastry into a 9-inch pie pan; crimp edges as desired; do not prick pastry.
3. 3
   Filling--in a bowl, combine sugar and cornstarch.
4. 4
   Add the 5 cups raspberries and Chambord; toss gently (if using frozen berries, let mixture stand about 45 minutes or until berries are partially thawed but still icy).
5. 5
   Transfer filling to pastry-lined pie plate.
6. 6
   To prevent overbrowning, cover edge of pie with foil; bake for 30 minutes (50 minutes for frozen berries); remove foil; bake 25-30 minutes more or until pastry is golden brown and filling is bubbly near to the center; cool on a wire rack.
7. 7
   Before serving, in a bowl, beat the cream cheese with an electric mixer on medium speed until smooth.
8. 8
   Beat in powdered sugar, vanilla, and salt until combined; set aside.
9. 9
   In another bowl, beat cream on medium speed until soft peaks form; fold about 1/3 cup of the whipped cream into the cream cheese mixture to lighten.
10. 10
    Fold in remaining whipped cream.
11. 11
    Spread the whipped cream mixture over top of pie; sprinkle with additional berries, for garnish.
12. 12
    Expect the pie to be juicy.