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1
Preheat oven to 375u00b0 F. Mix together graham cracker crumbs, sugar and melted butter and press into a DEEP-DISH 9-inch pie plate. Bake crust for 6 minutes. Remove from oven, set aside.
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2
For the raspberry topping, pour 1 tablespoon cornstarch and 1/4 cup granulated sugar into a medium sauce pan. Stir to combine. Add the frozen raspberries OR 1 heaping cup of fresh berries. Pour in water and lemon juice. Stir to combine.
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3
Over medium high heat, bring the mixture to a boil stirring constantly. Let it boil for a couple of minutes, or until the desired consistency is reached. (It should be just a bit thinner than pudding).
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4
Remove from heat; then add 1 tablespoon butter, 1/2 teaspoon vanilla and pinch of salt. Let the butter melt for just a bit and then stir it in. Remove from heat and let cool completely.
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5
For the cream cheese filling, place softened cream cheese into an electric stand mixer or medium mixing bowl. Beat it until smooth. Add 1 cup powdered sugar, 1 teaspoon vanilla and a pinch of salt. Mix for about 2 minutes.
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6
Add 1/2 cup sour cream and 3 cups of cool whip. Mix until well combined and smooth; about 2 more minutes.
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7
Pour this filling into the cooled graham cracker crust. You may have a bit leftover, depending on how deep your pie crust is.
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8
Once raspberry topping has cooled pour it over the cream cheese filling.
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9
Place in fridge for 1 hour to chill and set before serving.
