Raspberry Cheesecake Pie

Ingredients: 

8 ounces of cream cheese

1 Cup powdered sugar

1/2 Pint whip cream

Cream cream cheese and powdered sugar together.  Set aside.  Whip the whipping cream until it peaks.  Fold in the cream cheese mixture with the whipping cream.  Pour into cooled baked pie crust (fun no-roll-out pie crust below).  Can be used with a regular crust or graham cracker crust.

Topping:

1 bag of frozen raspberries  Defrost the berries, drain out the juice and save.  Place juice in a sauce pan with 1 TBS of cornstarch.  Stir constantly over medium heat until thickened (boiling)   Add the berries and let cool.  Top cream cheese filling with topping.

 Piecrust:

1 1/2 Cups flour

1 TBS sugar

1/2 tsp salt

place in a pie plate and mix with a fork.

1/2 Cup vegetable oil

2 TBS milk

Mix the oil and milk until they are creamy.  Then pour over the flour mixture.  Mix well until moist.  Take fingers and press dough on sides and bottom of pan.  Make sure that it is fairly thin.  Bake 15 minutes at 400 degrees or until slightly brown.