Raspberry Lemon Pie

• 1 cup sugar
• 1/4 cup cornstarch
• 1 1/4 cups milk
• 4 large egg yolks
• 1/4 cup unsalted butter
• 1/3 cup lemon juice
• 8 ounces sour cream
• 1 9-inch deep dish pie crust, baked
• 1 cup fresh raspberry
• 1 teaspoon grated lemon, rind of

1. In a saucepan, combine sugar and cornstarch.
2. Now add milk, egg yolks, butter and lemon peel.
3. Cook and keep stirring while you do so over medium heat until it has thickened.
4. Continue to cook for 2-3 minutes more.
5. Remove from heat and stir in lemon juice.
6. Now refrigerate until cool.
7. Stir in sour cream.
8. Pour carefully into a pastry shell, cover and chill for atleast 4 hours.
9. Just before serving, chop the raspberries in an artistic style and garnish in a creative and beautiful manner!

sugar, cornstarch, milk, egg yolks, unsalted butter, lemon juice, sour cream, dish pie crust, fresh raspberry, grated lemon

Taken from www.food.com/recipe/raspberry-lemon-pie-11822 (may not work)