Black Raspberry Cream Pie

1 purchased 9-inch graham cracker crumb pie shell
1 egg white, beaten
1c whipping cream
1 8oz package cream cheese, softened
1 10oz jar black raspberry spread

Preheat oven to 375°F. Brush pie shell with beaten egg white. Bake for 5 minutes. Cool on a wire rack.

In a medium mixing bowl beat whipping cream with an electric mixer on medium-high speed until stiff peaks form; set aside.

In a large mixing bowl beat cream cheese with an electric mixer on medium-high speed until smooth. Add black raspberry spread. Beat on low spread just until combined. Fold in whipped cream. Spoon mixture into pie shell. Cover and freeze for 4-24 hours or until firm.

Flavor Options:
You can also use red raspberry or red plum fruit spread.

Presentation Suggestion:
Garnish with fresh raspberries, black raspberries, black berries, lemon peel twist and/or mint leaves.