Raspberry-Topped Lemon Pie

• 1 (10 oz.) packaged frozen red raspberries in syrup, thawed
• 1 Tbsp. cornstarch
• 3 egg yolks
• 1 (14 oz.) can sweetened condensed milk (not evaporated milk)
• 1/2 c. lemon juice from concentrate
• yellow food coloring (optional)
• 1 (6 oz.) packaged graham cracker crumb pie crust
• whipping cream, whipped, or whipped topping

1. Preheat oven to 325u0b0.
2. In small saucepan, combine raspberries and cornstarch; cook and stir until thickened and clear.
3. In medium bowl, beat egg yolks with sweetened condensed milk, lemon juice and food coloring if desired.
4. Pour into crust; bake 30 minutes.
5. Spoon raspberry mixture evenly over top.
6. Chill 4 hours or until set. Spread with whipped cream.
7. Garnish as desired.
8. Refrigerate leftovers.
9. Makes 1 pie.

frozen red raspberries, cornstarch, egg yolks, condensed milk, lemon juice from concentrate, yellow food coloring, graham cracker crumb pie crust, whipping cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=800118 (may not work)