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Lemon Raspberry Ribbon Pie




Source of Recipe


CD Kitchen


List of Ingredients




1 (12-ounce) package frozen red raspberries, thawed
1 tablespoon cornstarch
1 (14-ounce) can EAGLE BRAND® Sweetened Condensed Milk (NOT evaporated milk)
1/2 cup lemon juice
Yellow food coloring (optional)
1 cup whipping cream, stiffly whipped
1 (9-inch) baked pie crust


Recipe



In small saucepan, combine raspberries and cornstarch; cook and stir until
thickened and clear. Cool 10 minutes. Chill thoroughly about 30 minutes.
In large bowl, combine EAGLE BRAND®, lemon juice and food coloring
(optional). Fold in whipped cream. Spread one-third lemon mixture into
prepared pie crust; top with raspberry mixture then remaining two-thirds
lemon mixture. Chill thoroughly. Garnish as desired. Store leftovers covered
in refrigerator.