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Raspberry Topped Lemon Pie Recipe

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This recipe for Raspberry Topped Lemon Pie, by , is from Taste and see that the Lord is good. Psalms 34:8, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Contributor:  
Contributor:  
Bob Lago
Category:
Category:
Ingredients:  
Ingredients:  
1, 10oz frozen red raspberries in syrup, thawed
1 T. cornstarch
3 egg yolks
1, 14oz. can sweetened condensed milk
1/2 cup lemon juice
1, 6oz. graham cracker pie crust
whipped topping
Directions:
Directions:
Preheat oven to 325*. In a small saucepan, combine berries and cornstarch; cook and stir until thickened and clear. In medium bowl beat yolks, lemon and milk. Pour in crust, bake 30 minutes. Spoon berries evenly over top. Chill 4 hours or until set. Spread with whipped topping. Refrigerate leftovers.

 

 

 

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