RASPBERRY-TOPPED LEMON PIE

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Raspberry-Topped Lemon Pie image

Number Of Ingredients 8

3 eggs yolk large
1 (14-ounce) can sweetened condensed milk (NOT evaporated milk)
1/2 cup lemon juice
Yellow food color (optional)
1 graham cracker pie crust ready-made
1 (10-ounce) package raspberry in syrup, thawed
1 tablespoon cornstarch
Whipped topping

Steps:

  • Preheat oven to 325°.In a medium bowl, beat egg yolks. Stir in sweetened condensed milk, lemon juice, and food color until smooth. Pour into crust.Bake 30 minutes.Meanwhile, in a small saucepan, combine raspberries with syrup and cornstarch. Cook and stir until thickened and clear. Spoon evenly over baked filling. Chill 4 hours or until set.Spread with whipped topping before serving.

Nutrition Facts : Nutritional Facts Serves

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