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Raspberry Cream Cheese Pie
1 - baked 9" pie shell
6oz cream cheese
23 C. whipping cream
1 Qt. raspberries
1 C. sugar
12 C unsweetened pineapple juice
14 C. cornstarch
Beat cream cheese with whipping cream. Spread in cooled pie crust. Mash raspberries, add sugar and cornstarch. Stir until well mixed. Add pineapple juice. Cook until bubbly, reduce heat and cook for about 2 minutes or until thickened. Cool completely- Pour over chilled cream cheese filling. Refrigerate for at least 4 hours. Serve with whipped cream.
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