Raspberry Topped Lemon Pie - cooking recipe

Ingredients

1 (10 oz.) pkg. frozen red raspberries, thawed
1 Tbsp. cornstarch
3 egg yolks
1 (14 oz.) can sweetened condensed milk
1/2 c. ReaLemon lemon juice
yellow food coloring (optional)
1 (6 oz.) graham cracker crumb pie crust
whipped cream or Cool Whip

Preparation

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