Lemon-Raspberry Pie

Directions

1. 1
   In a small saucepan, combine raspberries and cornstarch.
2. 2
   Cook and stir until thickened and clear.
3. 3
   Cool 10 minutes.
4. 4
   Chill thoroughly, about 20 minutes.
5. 5
   In a large bowl, combine Eagle Brand milk and lemon juice.
6. 6
   Fold in whipped cream.
7. 7
   Spread 1/3 lemon mixture into pie shell.
8. 8
   Top with raspberry mixture, then remaining lemon mixture.
9. 9
   Chill thoroughly.