Raspberry Topped Lemon Pie

  • Servings: servings
  • Serving Size: 8
  • Nutrition: See Below
  • Prep Time: 20 Minutes
  • Cook Time: 30 Minutes

Ingredients

  • 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

Instructions

  • 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.
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