Raspberry-Topped Lemon Pie - cooking recipe

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

Preparation

Preheat oven to 325\u00b0.
In small saucepan, combine raspberries and cornstarch; cook and stir until thickened and clear.
In medium bowl, beat egg yolks with sweetened condensed milk, lemon juice and food coloring if desired.
Pour into crust; bake 30 minutes.
Spoon raspberry mixture evenly over top.
Chill 4 hours or until set. Spread with whipped cream.
Garnish as desired.
Refrigerate leftovers.
Makes 1 pie.