Berry Topped Lemon Pie

Directions

1. 1
   Preheat oven to 325 degrees.
2. 2
   In a small saucepan, combine raspberries and cornstarch; cook and stir until thickened and clear.
3. 3
   In a medium bowl, beat egg yolks with condensed milk, lemon juice and if desired, yellow food coloring.
4. 4
   Pour into crust; bake 30 minutes.
5. 5
   when cool, spoon raspberry mixture evenly over top.
6. 6
   Chill four hours or until set.
7. 7
   Spread with whipped topping.