Raspberry Cream Pie

I made this for dessert on Saturday night and I have NEVER seen a pie disappear as quickly as this one did. Thankfully, it was just as quick to make it.

Raspberry Cream Pie

3 cups fresh raspberries
1/2 cup sugar
4 tsp cornstarch
2 (8 oz) packages cream cheese, room temperature
3/4 cup heavy (whipping) cream
1 cup powdered sugar
1 tsp. vanilla
1 graham cracker crust (9")

Mash 2 cups of the raspberries in a medium saucepan. Place over medium-high heat. Add granulated sugar, cornstarch, and 1/4 cup water. Bring to a boil, stirring constantly. Cook, stirring for 2 minutes. Cool to room temperature. (Don't think to yourself, "I'll just hop in the shower while this cools," because when you get out of the shower, you will find that your husband has eaten your raspberry pie filling on his pancakes. Guard it with your life.)

In the bowl of your mixer, whip the cream cheese until smooth, scraping once or twice. Add powdered sugar, vanilla, and heavy cream and whip until light, smooth, and fluffy (my Bosch this in about 2 minutes, but plan on at least twice as long if you are using a hand mixer).

Spread cream cheese mixture in the bottom of pie crust. Arrange remaining 1 cup of raspberries around the edges, then spoon cooled raspberry sauce over the top. Refrigerate at least 3 hours before serving.