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 (not evaporated milk); 1/2 c. ReaLemon lemon juice from concentrate; yellow food coloring (optional); 1 (6 oz.) graham cracker crust; whipped cream or whipped topping

8 ingredients

10 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.) graham cracker crust
whipped cream 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 Eagle Brand, ReaLemon juice and if desired, food coloring.
5

Pour into crust; bake 30 minutes.
6

Spoon raspberry mixture evenly over top.
7

Chill 4 hours or until set. Spread with whipped cream.
8

Garnish as desired.
9

Refrigerate leftovers.
10

Makes 1 pie.