1 (6 ounce) package frozen raspberries or 1 heaping cup fresh raspberries
1 1⁄2 t water
1 1⁄2 t lemon juice (bottled it fine)
1 T butter
1⁄2 t vanilla
Find yourself an unbaked, deep dish, 9 inch pie crust. You can make your own (recipe found here) or you can buy a frozen crust from the store. Marie Calender’s makes a wonderful frozen crust.
Prick the crust with a fork, several times all over. Bake according to package directions. I baked mine at 400 degrees for about 8 minutes.
Take the crust out of the oven when it is golden brown and let it cool completely.
Pour 1 tablespoon corn starch and 1⁄4 cup sugar into a medium sized sauce pan. Give it a nice stir to combine.
Add the package of frozen raspberries, or 1 heaping cup of fresh berries. Pour in 1 1⁄2 teaspoons of water and 1 1⁄2 teaspoons of lemon juice. Stir it around to combine.
Over medium high heat, bring the mixture to a boil stirring constantly. The berries will break down nicely for you. Let it boil for a couple of minutes, or until the desired consistency is reached. It should be just a bit thinner than pudding.
Remove it from the heat, add 1 tablespoon butter, 1⁄2 teaspoon vanilla and a dash of salt. Let the butter melt for just a bit and then stir it in. Let it all cool completely. If you are in a rush you could pour it into a bowl and set it in the fridge.
Place your softened cream cheese into your stand mixer or medium sized mixing bowl. Beat it until smooth.
Add 1 C powdered sugar, 1 teaspoon vanilla and a dash of salt. Mix for about 2 minutes.
Add 1⁄2 C sour cream and 3 cups of cool whip. Mix until well combined, about 2 more minutes.
Pour the filling into the cooled pie crust. You may have a bit leftover, depending on how “deep” your pie crust is.
Once the topping has cooled, pour it over the top of the filling.
Pop that baby into the fridge for 1 hour, then you are ready to serve.