Raspberry Cream pie with Graham Cracker Crust

I love this pie so much, I had to share it immediately!  I have been making this for years and every time I do, I can barely contain myself into eating only one piece. Each bite contains a perfect amount of raspberry, sweet cream, and graham cracker crust. This is truly divine.  It does take some preparation with letting it cool and cooking the raspberry layer, so prepare ahead.  I hope you enjoy it as much as I do!

Raspberry Cream Pie 
Crust:

2 cups graham cracker crumbs
1/3 cup sugar
1/2 cup margarine or butter melted
Preheat oven to 375*   Mix graham cracker crumbs, sugar, and butter and press into a deep dish pie pan.   Bake for about 5-6 minutes.   Set aside to cool completely.

NOTE: I only used 6 TBS of butter and it was great

Raspberry filling:
1 and 1/3 cups sugar
6 TBS cornstarch
1/8 tsp salt
1 and 1/2 cups water (2 cups if using fresh berries)
4 TBS corn syrup
12 oz frozen raspberries thawed, or 1 pint fresh
Mix sugar, cornstarch, and salt.   Add 1/2 cup water and stir with wire whisk until smooth.   Add remaining water, corn syrup and berries.   Cook in saucepan over medium heat until thick.   Stir constantly. Set aside to cool.   While raspberry filling is cooling, make cream filling. If you are in a hurry you can put the raspberry layer in the fridge to help it cool faster.

NOTE: do not let this boil. It takes awhile for the sauce to thicken, but once it does, it is quick to boil.  Watch it closely and stir constantly. 

Cream Filling:
4 oz cream cheese, softened
1/2 cup sugar
5 oz  whipped topping or whipped cream
Fold cream cheese, sugar and whipped topping together gently until smooth.  

NOTE: if you use Heavy Whipping cream 5 oz is about 2/3 cup.  Whip the liquid until it forms stiff peaks and looks more like whipped topping.  About 4-5 minutes. I also sweetened mine with approximately 2 Tbs sugar.

Assembly of pie

Spoon cream filling over cooled crust.  Then spoon cooled berry filling over cream filling.   Allow to chill in refrigerator for at least 2 hours before serving.