Raspberry Topped Lemon Pie
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3 large egg yolks
1 (14 oz.) can
Eagle Brand® Sweetened Condensed Milk
1/2 cup lemon juice
1 (6 oz.) prepared graham cracker pie crust
1 (10 oz.) package frozen raspberries, thawed
1 tablespoon cornstarch
Frozen whipped topping
HEAT oven to 325ºF. Beat egg yolks and sweetened condensed milk until well blended in large bowl with electric mixer. Stir in lemon juice. Pour into crust.
BAKE 30 minutes.
COMBINE raspberries and cornstarch; cook and stir until mixture thickens and is clear. Spoon on top of pie.
CHILL at least 4 hours. Top with whipped topping. Garnish as desired.