Title: Raspberry Topped Lemon Pie
Categories: Pie, Dessert
Yield: 1 pie
10 oz Raspberries; thawed
1 tb Corn starch
3 Eggs; yolks only
14 oz Sweetened condensed milk
1/2 c Lemon juice
Yellow food coloring
1 Graham cracker crust
Ice cream or whipped topping
Preheat oven to 325°F. In small saucepan, combine raspberries and
corn starch; cook and stir until thickened and clear. In medium
bowl, beat egg yolks with sweetened condensed milk, lemon juice,
and food coloring. Pour into crust; bake 30 minutes. Spoon
raspberry mixture evenly over top. Chill 4 hours or until set.
Spread with cool whip.
