Raspberry 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. ReaLemon lemon juice from concentrate
yellow food coloring (optional)
1 (6 oz.) pkg. graham cracker crumb pie crust
whipped topping

Preparation

Preheat oven to 350\u00b0.
In small saucepan, combine raspberries and cornstarch; cook and stir until mixture thickens and clears. In medium bowl, beat egg yolks; stir in Eagle Brand, ReaLemon and food coloring if desired.
Pour into crust and bake 8 minutes. Spoon raspberries evenly over top.
Chill 4 hours or until set. Top with whipped topping.