new and improved raspberry cream pie

this is my perfected version of sister wooley's pie, for those of you who know her. you could also make these into bars in a 9 x 13 pan if you double everything. i haven't actually tried that, but i'm sure it would work, since the crust is just a lemon bar crust and the berries and cream part aren't baked...

crust:
1/2 c butter (cut into 8 bits)
1 c flour
1/4 c sugar
1/4 t salt

pulse it all together in a food processor (or by hand with a pastry blender thing), until all crumbly. press into pie pan. bake at 350 for 12-15 minutes, until just a little brown on the edges. let cool.

cream cheese layer:
3 oz cream cheese
1/2 c pwd. sugar
1 t vanilla
3/4 c heavy cream

whip cream until stiff. in a separate container, blend cream cheese, pwd sugar, and vanilla. fold cream cheese mixture into whipped cream. put into the baked and cooled pie crust.

berry layer:
1 c sugar
3 T cornstarch
1 c water
2 1/2 c raspberries (fresh or frozen)

mix sugar, cornstarch, water, and 1 c raspberries in saucepan. bring to a boil until thick and clear. pour over the rest of the raspberries and stir gently. spoon onto the whipped cream layer.

delicious! sorry-no picture.