Prepare Oreo Cookie Pie Crust. Place the ground Oreo crumb mixture into a 9- or 10-inch deep-dish pie pan and press into the bottom and up the sides evenly. Try to make the crust about 1/8 inch (1/3 cm) evenly all around. Chill the crust for an hour before you add the filling of your choice (this will help prevent crumbling when you want to serve it).
In a large bowl, combine sweetened condensed milk and softened cream cheese. Stir in lemon juice until well combined. Pour into prepared Oreo Cookie Pie Crust. Refrigerate until ready to finish filling the pie.
In a small sauce pan, combine the raspberry juice and arrowroot, stirring or whisking well to combine. NOTE: When using fresh raspberries, mash about 1/4 cup of raspberry and add enough water to make 1/3 to 1/2 cup to use in place of the juices from the frozen raspberries. Over medium heat, cook and stir until the mixture is thickened. Remove from heat and add the raspberries, reserving a few whole raspberries for garnish. Let raspberry mixture cool.
When the raspberry mixture has cooled, pour the mixture over the refrigerated cream cheese mixture in the pie shell. Garnish with prepared whipped cream, grated chocolate, and raspberries.
Refrigerate until firm.
Makes 1 pie.
* Arrowroot can be found in the spice section. Cornstarch may be substituted for arrowroot.
Razzle Dazzle Red Raspberry Pie Recipe: https://whatscookingamerica.net/Desserts/RazzleDazzleRaspberryPie.htm