Raspberry & Cream Pie

This recipe is a little time consuming to make, but not hard.  Very light, creamy and oh so good.

RASPBERRY & CREAM PIE

Ingredients:
*2/3 cup graham cracker crumbs (omit crust for gluten free)
*2 tablespoons butter, melted
*5 teaspoons sugar
*3 eggs, separated
*1/4 cup water
*1 cup white sugar
*1/8 teaspoon salt
*1/8 teaspoon cream of tarter
*1 teaspoon water
*1 1/2 cups cool whip
*1 (8 ounce) package cream cheese
* 1 (10 ounce) package frozen raspberries, thawed

Directions:
~In a small bowl, mix the graham cracker crumbs, butter & 5 teaspoons sugar.
~Press in an tart pan, coated with cooking spray.
~Cover and refrigerate for 15 minutes.
~In a small saucepan, whisk egg yolks, 1/4 water, 1/2 cup sugar and salt.
~Cook over low heat until yolk mixture reaches 160 degrees, or until mixture is thick enough to coat the back of a metal spoon.
~Remove from heat and place pan in a bowl of ice water, whisking quickly for 2 minutes, set aside.
~In a medium bowl, combine egg whites & cream of tarter and 1teaspoon water.
~Beat with a mixer at high speed until soft peaks form.
~In a large mixing bowl, beat cream cheese until smooth.
~Gradually beat in egg yolk mixture.
~Fold in cool whip.
~Fold in egg white mixture.
~Mash raspberries in a small bowl.
~Spread 1/2 of the mixture over graham cracker crust.
~Spoon half of the berries over top.
~Spread the rest of the cream cheese mixture over berries.
~Spoon the rest of the berries over cream cheese mixture.
~Cut through with a knife to swirl raspberries.
~Cover & freeze for 5 hours or until firm.
~Remove from freezer 15 minutes before cutting.

Variation:
`top with a raspberry sauce