1/3 cup butter
1 teaspoon active dry yeast
2 lukewarm milk
1 egg, beaten
1 tablespoon lemon juice
2 3/4 cups all-purpose flour
1 teaspoon baking powder
2 teaspoons white sugar
1 teaspoon salt
1 teaspoon vanilla extract
6 (8 ounce) packages cream cheese, cubed
1 tablespoon minced garlic
2 tablespoons chopped candied pecans
Brush bottom of large punch bowl with water. Cover with plastic wrap; tightly wrap in plastic wrap.
Place baking sheet on oven rack. Place baking sheet in center of oven; add 2 butter cubes. Make a slit in center of each butter cube. Pour warm milk over top of butter cubes. Bake at 225 degrees F for 25 minutes.
Meanwhile, in a large bowl, cream together the flour, baking powder, sugar, salt and vanilla. Mix with hands or in a saucepan; return to heat.
Preheat oven to 350 degrees F (175 degrees C).
Arrange the cream cheese and 1 tablespoon garlic cubes on top of the raspberry slices. Spread cream cheese mixture over cream cheese mixture and sprinkle chopped pecans on top. Place cream cheese mixture into pie tin. Pour boiling water over the top of the pie.
Bake in preheated oven for 50 minutes.
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