1 (3 ounce) package cream cheese, softened
4 egg whites
1 1/2 cups milk
1 1/2 cups white sugar
2 tablespoons lemon zest
1 (9 inch) prepared chocolate cookie pie crust
1 small raspberry (optional)
1 pie wedge
To make cream cheese: Beat cream cheese, egg whites and milk in medium bowl just until blended; mixing until smooth. Beat in sugar, lemon zest and lemon zest. Combine 3 raspberries into cream cheese mixture.
Heat oven to 400 degrees F (200 degrees C).
Spread pie on pie crust. Bake at 400 degrees F (200 degrees C) by 8 to 10 minutes or until raspberry slices are golden. Place reserved raspberry wedges in a shallow 2-quart saucepan or bowl. Top pie with cherries in center, if desired. Cool before pie is chilled.