Heavenly Raspberry Pie

1 recipe Baked Pastry Shell
5 cups fresh or frozen raspberries
3/4 cup sugar
1/2 cup cold water
3 tablespoons lemon juice
3 tablespoons cornstarch
3/4 cup whipping cream
2 tablespoons sugar

Prepare Baked Pastry Shell as directed; set aside. In a medium saucepan, stir together 2 cups 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 thoroughly 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 chilled medium bowl, combine whipping cream and the 2 tablespoons sugar; beat with chilled beaters of an electric mixer on medium speed until soft peaks form. Serve pie with whipped cream and remaining berries.

Serves 8.