Raspberry Lemon Pie

Name: Raspberry Lemon Pie
Ingredients: 1 (10 oz.) pkg. frozen red raspberries in syrup, thawed; 1 Tbsp. cornstarch; 3 egg yolks; 1 (14 oz.) can Eagle Brand sweetened condensed milk (not evaporated milk); 1/2 c. ReaLemon lemon juice from concentrate; yellow food coloring (optional); 1 (6 oz.) pkg. graham cracker crumb pie crust; whipped topping

8 ingredients

4 steps

Ingredients

1 (10 oz.) pkg. frozen red raspberries in syrup, thawed
1 Tbsp. cornstarch
3 egg yolks
1 (14 oz.) can Eagle Brand sweetened condensed milk (not evaporated milk)
1/2 c. ReaLemon lemon juice from concentrate
yellow food coloring (optional)
1 (6 oz.) pkg. graham cracker crumb pie crust
whipped topping

Directions

1

Preheat oven to 350°.
2

In small saucepan, combine raspberries and cornstarch; cook and stir until mixture thickens and clears. In medium bowl, beat egg yolks; stir in Eagle Brand, ReaLemon and food coloring if desired.
3

Pour into crust and bake 8 minutes. Spoon raspberries evenly over top.
4

Chill 4 hours or until set. Top with whipped topping.