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Raspberry Topped Lemon Pie




Source of Recipe


old newspaper


Recipe Introduction


This is another recipe I've had in my files, it sounds yummy.


List of Ingredients




1 package, 10 oz, frozen red raspberries in syrup, thawed
1 tbsp cornstarch
3 egg yolks
14 oz can sweetened condensed milk
1/2 c lemon juice
yellow food coloring, if desired
1 graham cracher pie crust

whipped topping

Recipe



Preheat to 350.
Combine raspberries and cornstarch in a small saucepan.
Cook until the mixture thickens and is clear. Set aside.
In a medium bowl, beat the egg yolks.
Add the sweetened condensed milk and stir to mix.
Add the lemon juice and food coloring, if using.
Pour mixture into crust; bake for 8 minutes.
Spoon raspberry mixture over the top and chill for at least 4 hours or until pie is set.
Top with whipped topping.
Refrigerate any leftovers.