Raspberry-Topped Lemon Pie - cooking recipe

Ingredients

1 9-inch graham cracker crust
1 (10 ounce) package frozen raspberries in light syrup, thawed
1 tablespoon cornstarch
3 egg yolks
1 (14 ounce) can Eagle Brand Condensed Milk
1/2 cup ReaLemon juice
yellow food coloring (optional)
whipped topping or whipped cream

Preparation

Preheat oven to 350 deg.
In saucepan, combine raspberries and cornstarch; cook and stir until thickened.
In bowl, beat egg yolk; stir in sweetened condensed milk, ReaLemon juice and food coloring if desired.
Pour over crust; bake 8 minutes.
Spoon raspberry mixture over top.
Chill 4 hours.
Spread with whipped topping.
Garnish as desired.
Refrigerate leftovers.