Classic Lemon Raspberry Ribbon Pie

From a Borden's recipe booklet dated 1993. I have not made this recipe (sorry as I usually only post ones I've made) but it looks very appetizing. This is one of my planned recipes for the 4th of July celebration.

• Ready In: 3 hrs
• Serves: 10
• Yields: 1 pie

Ingredients

• 1 (9 inch)  baked  pastry shells
• 1 (10 ounce) bag  frozen red raspberries, thawed
• 1  tablespoon cornstarch
• 1 (14 ounce) can sweetened condensed milk (not evaporated milk)
• 1⁄2 cup lemon juice
• 2  cups  whipping cream, stiffly whipped

Directions

1. In a small saucepan, combine raspberries and cornstarch; cook and stir until thickened and clear. Cool 10 minutes.
2. Chill thoroughly about 20 minutes in the refrigerator.
3. In a large bowl, combine the sweetened condensed milk, lemon juice. Fold in the pre-whipped whipping cream.
4. Spread one-third of the lemon misture into the prepared pastry shell.
5. Top with raspberry mixture then remaining lemon mixture.
6. Chill thoroughly.
7. Garnish with fresh raspberries and/or lemon rind curls if desired.
8. Make sure to refrigerate any leftovers.