Raspberry-Topped Lemon Pie

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

8 ingredients

9 steps

Ingredients

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

Directions

1

Preheat oven to 325°.
2

In small saucepan, combine raspberries and cornstarch; cook and stir until thickened and clear.
3

In medium bowl, beat egg yolks with sweetened condensed milk, lemon juice and food coloring if desired.
4

Pour into crust; bake 30 minutes.
5

Spoon raspberry mixture evenly over top.
6

Chill 4 hours or until set. Spread with whipped cream.
7

Garnish as desired.
8

Refrigerate leftovers.
9

Makes 1 pie.