Raspberry Cream Pie with Silky Berry Finish for 8 Servings

Instructions:

1. Prepare the crust by pulsing flour, 1 tsp sugar, salt, and butter until it resembles coarse crumbs. Add ice water 1 tablespoon at a time until dough holds. Roll out, fit into a 9-inch pie plate, and chill for 30 minutes.
2. Par-bake the crust at 375°F (190°C) for 15 minutes or until golden brown. Let cool completely.
3. In a medium saucepan, combine raspberries, 1/2 cup granulated sugar, and lemon juice. Simmer over medium heat until berries break down. Stir in the cornstarch slurry (1 tbsp cornstarch + 1 tbsp water) and boil for 1 minute to thicken. Let cool.
4. Beat softened cream cheese with powdered sugar and vanilla until smooth and aerated.
5. In a separate chilled bowl, whip heavy cream to stiff peaks. Gently fold the whipped cream into the cream cheese mixture using the 'fat-scaffolding' technique to maintain volume.
6. Layer half of the cream filling into the cooled crust, followed by half of the raspberry reduction. Repeat with remaining layers.
7. Chill the pie for at least 3 hours to allow the structure to set before serving.