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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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I used raspberries in this recipe but I have found you can use any kind of berry. I also tried it with blackberries because that was what I had a lot of them in my freezer. I used one of the homemade recipes for sweetened condensed milk using powdered milk and it was delicious prepared that way. No need to purchased expensive sweetened condensed milk. Ingredients:
10 ounces raspberries |
3/4 cup sugar |
1 tablespoon cornstarch |
1 (14 ounce) can sweetened condensed milk |
1/2 cup lemon juice |
1 graham cracker crust |
8 ounces cool whip topping |
Directions:
1. Preheat oven to 325 degrees.
2. In a small saucepan, combine raspberries and cornstarch; cook and stir until thickened and clear.
3. In a medium bowl, beat egg yolks with condensed milk, lemon juice and if desired, yellow food coloring.
4. Pour into crust; bake 30 minutes. when cool, spoon raspberry mixture evenly over top.
5. Chill four hours or until set.
6. Spread with whipped topping.
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