12 ounces cream cheese, softened
2 tablespoons butter
3 tablespoons milk
2 (4 ounce) cans cream cheese, softened
1 (4 ounce) can frozen raspberry jam
1 (16 ounce) can cream-style corn muffin mix
1 (11 ounce) package Pecan Pie Crust
Preheat oven to 350 degrees F (175 degrees C). Sprinkle cream cheese on top of pie. In same skillet over medium heat, melt butter. Stir in the milk, then mix in cream cheese mixture. Stir in raspberry jam, cream-style corn muffin mix, and pastry.
Pour mixture into pie crust. Fill crust with cream cheese mixture, leaving 4 1/2 inches around edges. Place top crust untouched in oven. Bake pie in preheated oven for 40 minutes or until bubbly and golden brown. Cool as pie is served.