Raspberry-Lemon Pie

• 1 package raspberries frozen, in sauce
• 1 tablespoon cornstarch
• 3 each egg yolks
• 1 can milk, sweetened condensed
• 1/2 cup lemon juice
• 1 each graham cracker pie crust
• 1 x whipped topping, prepared

1. Preheat oven to 350F (180C).
2. In small saucepan combine berries and cornstarch; cook and stir until mixture thickens and is clear.
3. In a separate bowl, beat egg yolks; stir in condensed milk and lemon juice.
4. Pour into crust and bake 8 min.
5. Spoon raspberry mixture over evenly.
6. Chill 4 hrs or until set.
7. Spread whipped topping over top.

cornstarch, egg yolks, milk, lemon juice, graham cracker pie crust

Taken from recipeland.com/recipe/v/raspberry-lemon-pie-5962 (may not work)