Raspberry Cream Pie

1 9" prepared pie crust for two crust pie

1 3oz pkg cream cheese, softened

1 cup granulated sugar

1/4 cup sour cream

2 eggs beaten, reserving 2 tsp

1/2 tsp grated lemon peel

1/3 cup flour

2 cups raspberries, fresh or frozen, thawed and drained

Preheat oven to 400 degrees. In a medium bowl, beat cream cheese until smooth. Add remaining

ingredients except raspberries; blend well. Pour into crust lines pie pan; sprinkle raspberries over filling

To make a lattice top, cut remaining crust into 1/2 inch strips. Arrange strips in lattice design over filling.

Trim and seal edges. Brush with reserved beaten egg. Bake at 400 degrees for 40-50 minutes

or until golden brown. If necessary, cover edge of crust with strips of foil after 20 minutes of baking to prevent

excessive browning. Serve warm or refrigerate until thoroughly chilled. Store in refrigerator. Serves 8

Note: reduce the sugar in this recipe by substituting Splenda brand sugar substitute cup for cup.

You can also reduce the fat by replacing cream cheese and sour cream with a low or no fat substitutes