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1 (10 oz.) package frozen red raspberries in syrup, thawed
1 tablespoon cornstarch
3 egg yolks
1 (14 oz.) can Eagle Brand Condensed Sweetened Milk
1/2 cup ReaLemon Lemon Juice from concentrate
Yellow food coloring (optional)
1 (6 oz.) ready made graham crust
Whipping Cream or Whipped Topping
Preheat oven to 325 deg. In small saucepan, combine raspberries and cornstarch; cook and stir until thickened and clear.
In medium bowl, beat egg yolks with milk, lemon juice, and if desired, food coloring. Pour into crust; bake 30 minutes.
Spoon raspberry mixture evenly over top. Chill 4 hours or until set. Spread with whipped cream. Garnish as desired. Refrigerate leftovers.
Makes 1 pie. |
