Raspberry-topped Lemon Pie

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1 pkg. (10 oz.) frozen red raspberries in syrup, thawed
1 T. cornstarch
3 egg yolks
1 can Eagle Brand Condensed Milk (14 oz.)
1/2 c. lemon juice
1 graham cracker crust
whipping cream or whipped topping

1. Preheat oven to 325F.
2. In small saucepan, combine raspberries and cornstarch. Cook and stir until thickened and clear.
3. In medium bowl beat egg yolks with lemon juice. Pour into crust.
4. Bake 30 minutes.
5. Spoon raspberry mixture evenly over top and chill 4 hours.
6. Spread with whipped cream.