1 (9 inch) pie crust, baked
1 1/2 cup raspberry preserves
2 tablespoons evaporated milk
2 tablespoons white sugar
1 teaspoon vanilla extract
1 1/2 cups white sugar
1 tablespoon lemon juice
1 teaspoon ground nutmeg
1 egg
1 teaspoon vanilla extract
1 tablespoon lemon juice
1 (12 ounce) can raspberry sherbet
1 (8 ounce) package custard cheese
1 (8 ounce) package cream cheese
1 (8 ounce) container frozen whipped topping
Preheat oven to 350 degrees F (175 degrees C). Place the bread slices evenly onto pie crust.
To Make the Garnish: In a small bowl, mix raspberry preserves, milk, sugar, and vanilla. Place strawberries on top of raspberry preserves.
To Make the Filling: In a medium bowl, combine raspberry sherbet, cream cheese, whipped topping, and egg. Pour over pie as it bakes.
Bake for 30 minutes in the preheated oven, stirring constantly. Cool pie in pan for 10 minutes, then remove cover, and lower to a wire rack to cool completely.