Prepare the Pie Crust

1. Make the Dough: In a mixing bowl, combine flour and salt. Add the chilled butter and mix until crumbly. Gradually add ice water, mixing until the dough comes together.

2. Chill the Dough: Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

Make the Raspberry Filling

1. Combine Ingredients: In a saucepan, combine raspberries, sugar, cornstarch, lemon juice, vanilla extract, and salt. Cook over medium heat, stirring gently, until the mixture begins to bubble and thicken (about 5-7 minutes).

2. Cool the Filling: Remove from heat and let the raspberry filling cool slightly.

Bake the Pie

1. Preheat the Oven: Preheat your oven to 375°F (190°C).

2. Roll Out the Dough: On a floured surface, roll out the chilled dough to fit a 9-inch pie dish. Place the rolled dough into the pie dish, trimming the edges as needed.

3. Add the Filling: Pour the cooled raspberry filling into the prepared pie crust, spreading it evenly.

4. Bake: Bake the pie in the preheated oven for 30-35 minutes, or until the crust is golden brown and the filling is bubbling.

5. Cool the Pie: Remove the pie from the oven and allow it to cool on a wire rack for about 1 hour.

Make the Whipped Cream Topping

1. Whip the Cream: In a mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract until soft peaks form.

2. Decorate the Pie: Once the pie has cooled, spread or pipe the whipped cream over the top, creating ghostly faces as desired.

3. Add Chocolate Details: Use dark chocolate or chocolate syrup to create eyes and mouths on the whipped cream ghosts.