Made with just a few simple ingredients, the sweet and tart Lemon Raspberry Pie will impress guests all summer long.

1 refrigerated pie crust (from 14.1-ounce box), softened as directed on box1 teaspoon flour2 tablespoons finely chopped pecansFilling:½ cup sugar2 tablespoons cornstarch½ cup water2 tablespoons magarine or butter1 egg yolk, beaten¼ to 1/3 cup lemon juiceTopping:2 3-ounce packages cream cheese, softened¼ cup powdered sugar½ teaspoon lemon extract1 8-ounce carton frozenwhipped topping, thawed1 tablespoon milk3 cups fresh raspberries or frozen raspberries without syrup, thawed,dried on paper towelsMint sprigs, if desired Heat oven to 450 degrees. 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.