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