Raspberry-Topped Lemon Pie - cooking recipe

Ingredients

1 (10 oz.) pkg. frozen red raspberries in syrup, thawed
1 Tbsp. cornstarch
3 egg yolks
1 (14 oz.) can Eagle Brand sweetened condensed milk (not evaporated milk)
1/2 c. lemon juice from concentrate
1 (6 oz.) pkg. graham cracker crumb pie crust
whipping cream or whipped topping
yellow food coloring (if desired)

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 milk and food coloring. Pour into crust.
Bake for 30 minutes, then spoon raspberry mixture over top.
Chill 4 hours, or until set.
Spread whipped cream over top and serve.
Refrigerate leftovers.
Makes 1 pie.