Email to Josie-Lynn      

Recipe Categories: josielynn's HOME PAGEAPPETIZERS APPLES BEANS BEVERAGES BLACKBERRIES BLUEBERRIES BREAD BREAKFAST BRITISHrecipes CAKESandPIES CANDY CASSEROLES CHEESECAKE CONDIMENTS COOKIES CROCKPOT CROCKPOTDESSERTS DESSERTS DIABETIC DOGtreats EGGS ETHNIC FISHandSEAFOOD FRUIT GAME GLUTEN-FREE homemadeMIXES ICE-CREAM ICINGSandGLAZES JAMSandJELLIES LATKES LOWFATsaladDRESSINGS MEATS MUFFINS PASTA PASTRIES PICKLESandRELISH PIZZA POTATOES POULTRY PUNCHforCROWDS RHUBARB RICE SALADandDRESSING SALSA SANDWICHES SAUCES SNACKS SOUPSandSTEWS STIR-FRY STUFFING VEGETABLES VEGETARIAN

RASPBERRY LEMON PIE




Source of Recipe


Unknown


List of Ingredients




3 egg yolks
1 can sweetened condensed milk
1/2 cup lemon juice from concentrate
1 graham cracker pie crust, ready made
1 package frozen red raspberries in syrup, thawed
1 Tablespoon cornstarch
Whipped topping


Recipe



Preheat oven to 325° F.

With mixer, beat egg yolks and sweetened condensed milk until well blended. Stir in lemon juice. Pour into crust. Bake 30 minutes.

Meanwhile, in saucepan, combine raspberries and cornstarch; cook and stir until mixture thickens and is clear.

Spoon on top of pie. Chill at least 4 hours. Top with whipped topping. Garnish as desired.
Refrigerate leftovers.