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 sweetened condensed milk
1/2 c. lemon juice
yellow food coloring (optional)
1 (6 oz.) pkg. graham cracker crumb pie crust
Cool Whip

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.
Pour into crust, bake 30 minutes.
Spoon raspberry mixture evenly over top.
Chill 4 hours or until set. Spread with whipped cream.
Refrigerate leftovers.