Raspberry-topped Lemon Pie

Total Time: 18 mins Preparation Time: 10 mins Cook Time: 8 mins

Ingredients

• 1 9-inch graham cracker crust
• 1 (10 ounce) package frozen raspberries in light syrup, thawed
• 1 tablespoon cornstarch
• 3 egg yolks
• 1 (14 ounce) can eagle brand condensed milk
• 1/2 cup realemon juice
• yellow food coloring (optional)
• whipped topping or whipped cream

Recipe

• 1 preheat oven to 350 deg.
• 2 in saucepan, combine raspberries and cornstarch; cook and stir until thickened.
• 3 in bowl, beat egg yolk; stir in sweetened condensed milk, realemon juice and food coloring if desired.
• 4 pour over crust; bake 8 minutes.
• 5 spoon raspberry mixture over top.
• 6 chill 4 hours.
• 7 spread with whipped topping.
• 8 garnish as desired.
• 9 refrigerate leftovers.