RASPBERRY-TOPPED LEMON PIE

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Raspberry-Topped Lemon Pie image

Make and share this Raspberry-Topped Lemon Pie recipe from Food.com.

Provided by Bertha C.

Categories     Pie

Time 18m

Yield 1 pie

Number Of Ingredients 8

1 9-inch graham cracker crust
1 (10 ounce) package frozen raspberries in light syrup, thawed
1 tablespoon cornstarch
3 egg yolks
1 (14 ounce) can Eagle Brand Condensed Milk
1/2 cup ReaLemon juice
yellow food coloring (optional)
whipped topping or whipped cream

Steps:

  • Preheat oven to 350 deg.
  • In saucepan, combine raspberries and cornstarch; cook and stir until thickened.
  • In bowl, beat egg yolk; stir in sweetened condensed milk, ReaLemon juice and food coloring if desired.
  • Pour over crust; bake 8 minutes.
  • Spoon raspberry mixture over top.
  • Chill 4 hours.
  • Spread with whipped topping.
  • Garnish as desired.
  • Refrigerate leftovers.

*** Explore more Raspberry-Topped Lemon Pie Recipes »

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