Raspberry-Topped Lemon Pie - cooking recipe

Ingredients

1 (10 oz.) box frozen red raspberries in syrup, thawed
1 Tbsp. cornstarch
3 egg yolks
1 (14 oz.) can Eagle Brand sweetened condensed milk (not evaporated)
1/2 c. ReaLemon juice
1 graham cracker pie crust
whipped topping

Preparation

Preheat oven to 350\u00b0.
In small saucepan, combine raspberries and cornstarch.
Cook and stir until mixture thickens and is clear.