Raspberry Topped Lemon Pie - cooking recipe

Ingredients

1 (10 oz.) frozen raspberries in syrup, thawed
1 Tbsp. cornstarch
1 (14 oz.) Eagle Brand
1 (6 oz.) pkg. graham cracker crust
3 egg yolks
1/2 c. lemon juice
whipped topping

Preparation

Preheat oven to 350\u00b0.
In a small saucepan, combine berries and cornstarch.
Cook and stir until mixture thickens and is clear.
In medium bowl, beat egg yolks, stir in Eagle Brand, lemon juice and yellow food coloring, if desired.
Pour into crust. Bake 8 minutes.
Spoon raspberry mixture evenly over top.
Chill 4 hours or until set.
Top with whipped topping.
Garnish as desired.
Refrigerate.