Lemon-Raspberry Pie - cooking recipe

Ingredients

1 (9-inch) baked pie shell
1 (10 oz.) pkg. frozen raspberries, thawed
1 Tbsp. cornstarch
1 can Eagle Brand sweetened condensed milk
1/2 c. lemon juice
2 c. whipping cream, stiffly whipped

Preparation

In a small saucepan, combine raspberries and cornstarch.
Cook and stir until thickened and clear.
Cool 10 minutes.
Chill thoroughly, about 20 minutes.
In a large bowl, combine Eagle Brand milk and lemon juice.
Fold in whipped cream.
Spread 1/3 lemon mixture into pie shell.
Top with raspberry mixture, then remaining lemon mixture.
Chill thoroughly.