Heavenly Raspberry Pie

Prepare pie shell as directed on package or use homemade. Set aside.

In a medium pan, stir together 2 cups of the raspberries, the 3/4 cup sugar, cold water, lemon juice, and cornstarch. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Remove from heat. Cool slightly.

Cover and refrigerate until chilled. Carefully fold 2 cups of the remaining raspberries into the chilled mixture. Spoon into pastry shell. Cover, chill for at least 2 hours or until firm.

To serve, in a chilled metal bowl, combine whipping cream and the 2 T. sugar. Beat with chilled beaters of an electric mixer on medium speed until soft peaks form. Serve pie with whipped cream and remaining berries.