1 frozen chocolate pie crust
1 pkg. (8 oz.) cream cheese, softened
1 can (14 oz.) sweetened condensed milk
3 Tbsp. plus 1 tsp. lemon juice
1/2 c. raspberry preserves
Beat cream cheese until fluffy. Gradually mix in sweetened condensed
milk until smooth, add egg and 3 tablespoons lemon juice. Mix well.
Pour half the batter into the pie crust. Mix the remaining teaspoon
of lemon juice in with preserves in a small bowl. Put half of this
mixture over the batter. Pour the remaining batter on top of the
pie. Using a knife, swirl the remaining preserves into a swirl
pattern. Bake at 300 degrees for 55 minutes. Let cool and serve.
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