Ingredients

1 Pillsbury Refrigerated Pie Crust
1 egg
1 Tablespoon water

Raspberry Filling:
10 ounces frozen raspberries in syrup, thawed
1 Tablespoon sugar
1 Tablespoon cornstarch
1 cup fresh raspberries

Lemon Filling:
8 ounces cream cheese, room temperature
4 ounces white chocolate, melted, cooled
1 (14 ounce) can sweetened condensed milk
1/2 cup fresh lemon juice
1 cup heavy cream, stiffly beaten

Lemon Curd:
4 egg yolks
1/2 cup plus 2 Tablespoons sugar
3 Tablespoons lemon juice
1/4 cup unsalted butter, room temperature
Pinch of salt
1 teaspoon finely grated lemon zest

Garnish:
Sweetened whipped cream, fresh raspberries, white chocolate leaves

Directions

Preat oven to 450 degrees F. Line a 10-inch deep dish pie with Pillsbury refrigerated pie crust, turn under excess crust and flute top edge. Prick sides and bottom of crust with fork. Bake crust for 10-12 minutes until golden brown. Beat together egg and water, then brush onto bottom and sides of baked crust. Return to oven for additional 2-3 minutes or until egg wash is dry and shiny. Allow crust to cool completely.

Raspberry Filling: Puree raspberries in a blender and strain. Set aside 1 Tablespoon puree. Heat remaining puree, sugar and cornstarch in a small saucepan over medium heat until mixture thickens and comes to boil. Remove from heat and pour into prepared pie crust. Top with fresh raspberries and chill.

Lemon Filling: In a medium mixing bowl, beat cream cheese until smooth. Add chocolate and beat until blended. Beat in sweetened condensed milk. Stir in lemon juice. Fold in whipped cream. Pour lemon filling over raspberry filling and smooth with spatula.

Lemon Curd; Beat egg yolks and sugar in a medium saucepan until well blended. Add lemon juice, butter, salt and zest. Cook over medium-low heat, stirring constantly, until mixture thickens. Do not boil. When thickened, pour at once through a strainer. Discard residue. Pour lemon curd over lemon filling to within 1-inch of edge. Swirl reserved raspberry puree over lemon curd and draw toothpick through respberry puree and lemon curd to swirl. Chill until set.

Garnish with sweetened whipped cream around outer edge. Top with fresh raspberries and chocolate leaves.