Classic Lemon Raspberry Ribbon Pie

• 1 (9 inch) baked pastry shells
• 1 (10 ounce) bagfrozen red raspberries, thawed
• 1 tablespoon cornstarch
• 1 (14 ounce) can sweetened condensed milk (not evaporated milk)
• 12 cup lemon juice
• 2 cups whipping cream, stiffly whipped

1. In a small saucepan, combine raspberries and cornstarch; cook and stir until thickened and clear.
2. Cool 10 minutes.
3. Chill thoroughly about 20 minutes in the refrigerator.
4. In a large bowl, combine the sweetened condensed milk, lemon juice.
5. Fold in the pre-whipped whipping cream.
6. Spread one-third of the lemon misture into the prepared pastry shell.
7. Top with raspberry mixture then remaining lemon mixture.
8. Chill thoroughly.
9. Garnish with fresh raspberries and/or lemon rind curls if desired.
10. Make sure to refrigerate any leftovers.

pastry shells, bagfrozen red raspberries, cornstarch, condensed milk, lemon juice, whipping cream

Taken from www.food.com/recipe/classic-lemon-raspberry-ribbon-pie-308101 (may not work)