Email to Gillian Scarlett      

Recipe Categories: gilly's HOME PAGEAPPETIZERS BarCookies BBQ Beans BEVERAGES BREAD BREAKFAST BROWNIES BRUNCH burgers CAKESandPIES CANDY CASSEROLES Cheesecakes chicken CHILI COOKIES CROCKPOT DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD LOWCARB MEATS MUFFINS NACHOS PASTA PASTASALAD PASTRIES PIES PIZZA Potatoes potatoes POTATOSALADS POULTRY QUICHE RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS Stuffing TARTS VEGETABLES VEGETARIAN

Raspberry Topped Lemon Pie




Source of Recipe


EAGLE BRAND®


List of Ingredients




3 egg yolks
1 (14-ounce)can EAGLE BRAND® Sweetened Condensed Milk (NOT evaporated milk)
1/2 cup lemon juice from concentrate
1 (8- or 9-inch) prepared graham cracker crust
1 (10-ounce) package frozen red raspberries in syrup, thawed
1 tablespoon cornstarch
Whipped topping


Recipe



Preheat oven to 325ºF. In large bowl, with mixer, beat egg yolks and EAGLE BRAND® 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. Store leftovers covered in refrigerator.