Ingrients & Directions
10 oz Raspberries; thawed 1/2 c Lemon juice
1 tb Cornstarch Yellow food coloring
3 Eggs; yolks only 1 Graham cracker crust
14 oz Sweetened condensed milk Ice cream or whipped topping
Preheat oven to 325. In small saucepan, combine raspberries and
cornstarch; cook and stir until thickened and clear. In medium bowl,
beat egg yolks with sweetened condensed milk, lemon juice and food
coloring. Pour into crust; bake 30 minutes. Spoon raspberry mixture
evenly over top. Chill 4 hours or until set. Spread with cool whip.
Yields
1 pie