Instructions
- COMBINE raspberries and cornstarch in small saucepan; cook and stir until thickened and clear. Cool 10 minutes. Chill thoroughly about 30 minutes.
- COMBINE sweetened condensed milk, lemon juice and food coloring, if desired, in large bowl. Fold in whipped cream. Spread one-third lemon mixture in prepared pie crust; top with raspberry mixture, then remaining two-thirds lemon mixture. Chill thoroughly. Garnish as desired.
Nutritional Facts:
- Serving Size 1 slice, 1/8 of pie
- Calories Per Serving 460
- Total Fat 22 g
- Calories From Fat 200 g
- Saturated Fat 12 g
- Trans Fat 0 g
- Cholesterol 60 mg
- Sodium 170 mg
- Total Carbohydrates 59 g
- Dietary Fiber 2 g
- Sugars 43 g
- Protein 8 g
