Raspberry-Topped Lemon Pie

Name: Raspberry-Topped 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; 1/2 c. lemon juice; yellow food coloring; 1 (6 oz.) pkg. graham cracker crumb pie crust; whipping cream, whipped or whipped topping

8 ingredients

6 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
1/2 c. lemon juice
yellow food coloring
1 (6 oz.) pkg. 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.
3

Cook and stir until thickened and clear.
4

In medium bowl, beat egg yolks with sweetened condensed milk, lemon juice and food coloring.
5

Pour into crust.
6

Bake 30 minutes.