RASPBERRY TOPPED LEMON PIE

By á-1459

Ingredients

• 1 cup frozen raspberry jam
• 3 egg yolks (or 2 eggs)
• 1 can sweetened condensed milk
• ½ cup fresh lemon juice
• Yellow food coloring
• 1 graham cracker pie crust

Preparation

Step 1

In bowl beat egg yolks and sweetened condensed milk, lemon juice, and food coloring. Pour into crust and bake at 375 for 30 minutes or until set. Spoon raspberry jam evenly over top. Chill 4 hours or more.