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Lemon Raspberry Ribbon Pie




Source of Recipe


Eagle Brand®


List of Ingredients




1 (10-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, if desired
1 cup whipping cream, stiffly whipped
1 (9-inch) pie shell, baked

Recipe




In small saucepan, combine raspberries and cornstarch; cook and stir until thickened and clear. Cool 10 minutes. Chill thoroughly about 20 minutes.
In large bowl, combine EAGLE BRAND®, lemon juice and food coloring, if desired. Fold in whipped cream. Spread one-third lemon mixture into prepared pie shell; top with raspberry mixture then remaining lemon mixture. Chill thoroughly. Garnish as desired. Refrigerate leftovers.