Lemon Raspberry Ribbon Pie

7 ingredients
4 steps

Ingredients

  • 1 (9-inch) baked pastry shell
  • 1 (10 oz.) pkg. frozen red raspberries, thawed
  • 1 Tbsp. cornstarch
  • 1 (14 oz.) can Eagle Brand sweetened condensed milk
  • 1/2 c. lemon juice
  • yellow food coloring (optional)
  • 2 c. (1 pt.) whipping cream, stiffly whipped

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.

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