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    Raspberry Topped Lemon Pie


    Source of Recipe


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    6 oz. ready made graham pie crust
    10 oz. frozen red raspberries, thawed
    1 T. cornstarch
    3 egg yolks
    14 oz. sweetened condensed milk
    1/2 C. lemon juice

    Heat oven to 325F. Combine raspberries and cornstarch in small pan,
    cook until thick and clear, stirring constantly. Beat egg yolks
    with sweetened condensed milk and lemon juice. You can add a few
    drops of yellow food coloring here to enhance the color of the
    lemon layer. Pour this into the crust and bake for 30 min. After
    baking, spoon raspberry mixture over the lemon layer and chill
    until set. (about 4 hr.) Before serving, spread top with whipped
    topping.


 

 

 


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