Lemon Raspberry Pie

from the June/July 2016 issue of Eat Drink Mississippi

Crust

1 Pillsbury refrigerated pie crust (from 14.1-ounce box), softened as directed

1 teaspoon flour

2 tablespoons finely chopped pecans

Filling

1/2 cup sugar

2 tablespoons cornstarch

1/2 cup water

2 tablespoons margarine or butter

1 egg yolk, beaten

1/4 to 1/3 cup lemon juice

Topping

2 (3-ounce) packages cream cheese, softened

1/4 cup powdered sugar

1/2 teaspoon lemon extract

1 (8-ounce) carton frozen whipped topping, thawed

1 tablespoon milk

3 cups fresh raspberries or frozen raspberries without syrup, thawed, dried on paper towels

Mint sprigs, optional

Heat oven to 450 degrees F. Prepare crust according to package directions for unfilled one-crust pie using a 9-inch pie pan. Press pecans into bottom of pie crust-lined pan. Generously prick crust with fork. Bake for 9-11 minutes or until light golden brown. Cool completely.

In small saucepan, combine sugar and cornstarch; blend well. Stir in water, margarine, and egg yolk. Cook over medium heat until mixture boils and thickens, stirring constantly. Boil one minute. Remove from heat. Stir in lemon juice. Poor into cooled crust. Refrigerate one hour.

In a small bowl, beat cream cheese, powdered sugar, and lemon extract until smooth. Beat in whipped topping at low speed until blended. Add milk; mix until smooth and of spreading consistency. Spread thin layer of topping mixture around edge of crust. Reserve 4 raspberries for garnish. Arrange remaining raspberries over top of filling. Spread remaining topping over raspberries. Garnish with mint sprigs and reserved raspberries. Refrigerate two hours before serving. Store in refrigerator .