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. ReaLemon lemon juice from concentrate
yellow food coloring (optional)
1 (6 oz.) graham cracker crust
whipped cream or whipped topping

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 Eagle Brand, ReaLemon juice and if desired, food coloring.
Pour into crust; bake 30 minutes.
Spoon raspberry mixture evenly over top.
Chill 4 hours or until set. Spread with whipped cream.
Garnish as desired.
Refrigerate leftovers.
Makes 1 pie.