Raspberry-Topped Lemon Pie |
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Prep Time: 10 Minutes Cook Time: 8 Minutes |
Ready In: 18 Minutes Servings: 12 |
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Cool and refreshing for a hot summer day. Ingredients:
1 9-inch graham cracker crust |
1 (10 ounce) package frozen raspberries in light syrup, thawed |
1 tablespoon cornstarch |
3 egg yolks |
1 (14 ounce) can eagle brand condensed milk |
1/2 cup realemon juice |
yellow food coloring (optional) |
whipped topping or whipped cream |
Directions:
1. Preheat oven to 350 deg.
2. In saucepan, combine raspberries and cornstarch; cook and stir until thickened.
3. In bowl, beat egg yolk; stir in sweetened condensed milk, ReaLemon juice and food coloring if desired.
4. Pour over crust; bake 8 minutes.
5. Spoon raspberry mixture over top.
6. Chill 4 hours.
7. Spread with whipped topping.
8. Garnish as desired.
9. Refrigerate leftovers.
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