raspberry-topped lemon pie

By momofsixplus1

Ingredients

• 1 (10 ounce) pkg frozen red raspberries in syrup(thawed)
• 1 tablespoon cornstarch
• 3 egg yolks
• 1 (14ounce) sweetened condensed milk (not evaporated milk)
• 1/2 cup real lemon juice from concentrate
• yellow food coloring
• 1 (6 ounce) packaged 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.