2 (9 inch) pie shells
2 tablespoons butter, softened
2 tablespoons rice vinegar
1 cup chopped onions
2 quarts yogurt
3 cups fresh or frozen raspberries
1 (8 ounce) package cream cheese, softened
1 cup white sugar
3 tablespoons yogurt
1 teaspoon vanilla extract
6 tablespoons olive oil
1 teaspoon chopped fresh parsley
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh sage
1 tablespoon chopped fresh thyme pepper
salt and pepper to taste
Preheat oven to 350 degrees F (175 degrees C). Cut 8 small pie shells in half.
In a small mixing bowl, mash together butter, vinegar, onion, yogurt, and raspberries. Mix these with the remaining yogurt, 2 cups, cream cheese, 3 cups sugar, 3 tablespoons yogurt, and vanilla. Spread on pie shell.
Bake in preheated oven for 50 minutes, until pie crusts are golden brown. Cool slightly before serving.