Lemon Raspberry Pie

Crust 1 refrigerated pie crust (from 14.1-ounce box), softened as directed on box 1 tsp. flour 2 Tbsp. finely chopped pecans Filling 1/2 cup sugar 2 Tbsp. cornstarch 1/2 cup water 2 Tbsp. margarine or butter 1 egg yolk, beaten 1/4 to 1/3 cup lemon juice Topping 2 pkgs. (3 oz. each) cream cheese, softened 1/4 cup powdered sugar 1/2 tsp. lemon extract 1 carton (8 oz.) frozen whipped topping, thawed 1 Tbsp. milk 3 cups fresh raspberries or frozen raspberries without syrup, thawed, dried on paper towels Mint sprigs, if desired

Heat oven to 450 degrees F. Prepare crust according to package directions for unfilled one-crust pie using 9-inch pie pan. Press pecans into bottom of pie crust-lined pan. Generously prick crust with fork. Bake for 9 to 11 minutes or until light golden brown. Cool completely. In small saucepan, combine sugar and cornstarch; blend well. Stir in water, margarine, and egg yolk. Cook over medium heat until mixture boils and thickens, stirring constantly. Boil 1 minute. Remove from heat. Stir in lemon juice. Pour into cooled crust. Refrigerate 1 hour. In small bowl, beat cream cheese, powdered sugar, and lemon extract until smooth. Beat in whipped topping at low speed until well blended. Add milk; mix until smooth and of spreading consistency. Spread thin layer of topping mixture around edge of crust. Reserve 4 raspberries for garnish. Arrange remaining raspberries over top of filling. Spread remaining topping over raspberries. Garnish with mint sprigs and reserved raspberries. Refrigerate 2 hours before serving. Store in refrigerator. Makes 8 servings.