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Raspberry Topped Lemon Pie




Source of Recipe


becky at rc


List of Ingredients




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


Recipe



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.