Raspberry-Topped Lemon Pie

By debbreck

Found in Grandma Eva's receipe box. I typed it exactly as it was written, including the note about what kind of eggs to use.

Ingredients

• 1 10-oz package frozen red raspberries in syrup, thawed
• 1 tablespoon cornstarch
• 3 egg yolks*
• 1 14-ounce can Eagle Brand Sweeted Condensed Milk (NOT evaporated milk)
• 1/2 cup ReaLemon Juice from Concentrate
• Yellow food coloring - optional
• 1 6-ounce pacakged graham cracker crumb pie crust
• Whipped topping
• Use only Grade A clean, uncracked eggs.

Preparation

Step 1

Preheat oven to 350 degrees.

In small saucepan, combine raspberries and cornstarch; cook and stir until mixture thickens and is clear. In medium bowl, beat egg yolks; stir in Eagle Brand, ReaLemon and food coloring, if desired. Pour into crust; bake 8 minutes. Spoon raspberry mixture evenly over the top. Chill 4 hours or until set. Top with whipped topping. Garnish as desired. Refrigerate leftovers.