raspberry topped lemon pie

By momofsixplus1

Ingredients

• 1 9 10oz) package frozen red raspberries in syrup, thawed
• 1 tablespoon cornstarch
• 3 egg yolks
• 1 ( 14 oz) eagle brand sweetened condensed milk(not evaporated milk)
• 1/4 cup lemon juice from concentrate
• yellow food coloring, optional
• 1 ( 6oz) pkg graham cracker crumb pie crust
• whipped topping

Preparation

Step 1

preheat oven to 325.

In a small saucepan, combine raspberries and cornstarch. cook and stir until thickened and clear.

In medium bowl, beat egg yolks with condensed milk, lemon juice and food coloring.

Pour into crust, bake 30 minutes. Spoon raspberry mixture evenly over top. chill 4 hours or until set. spread with whipped cream.garnish as desired. refrigerate leftovers.