Raspberry Topped Lemon Pie
Add to Recipe Box
Add to Grocery List
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 (12 oz.) package frozen raspberries, thawed
4 teaspoons cornstarch
1 (8 oz.) container frozen whipped topping
HEAT oven to 325ºF. Beat egg yolks and sweetened condensed milk in large bowl with electric mixer on medium speed until blended. Blend in lemon juice. Pour into pie crust. Bake 30 minutes or until set in center. Cool on wire rack.
STIR raspberries and cornstarch in small saucepan until blended. Cook over medium heat, stirring constantly, until mixture thickens and is clear. Spoon on top of pie.
CHILL at least 4 hours. Top with whipped topping before serving. Garnish as desired.