Raspberry topped lemon pie

1 pie

Ingredients

Quantity Ingredient
10 ounces Raspberries; thawed
1 tablespoon Cornstarch
3 Eggs; yolks only
14 ounces Sweetened condensed milk
½ cup Lemon juice
Yellow food coloring
1 Graham cracker crust
Ice cream or whipped topping

Directions

Preheat oven to 325. In small saucepan, combine raspberries and cornstarch; 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.

Source: Borden ad Submitted By MEG ANTCZAK On 05-05-95

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