Red Raspberry Cream Cheese Pie

Directions

1. 1
   In medium bowl, beat together softened cream cheese and the whipping cream.
2. 2
   Spread mixture over bottom of the cooled pie shell; chill.
3. 3
   Reserve half of the raspberries.
4. 4
   In a large mixing bowl, mash the remaining raspberries.
5. 5
   Stir in sugar; let stand about 1 hour.
6. 6
   Sieve berry mixture.
7. 7
   In a saucepan, combine pineapple juice and cornstarch; stir in sieved berry mixture.
8. 8
   Cook and stir over medium heat until berry mixture is thickened and bubbly.
9. 9
   Reduce heat; cook and stir 2 minutes more.
10. 10
    Remove from heat; let cool.
11. 11
    Spread three-fourths of the thickened berry mixture over cream cheese layer in pie shell.
12. 12
    Arrange 1 1/2 cups of the reserved whole berries over top of pie.
13. 13
    Spoon the remaining cooked berry mixture over whole berries.
14. 14
    Chill about 2 hours or until set.
15. 15
    Garnish with whipped cream and reserved fresh raspberries.
16. 16
    Makes 8 servings.