Raspberry-Topped Lemon Pie

Recipe by Bertha C.
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READY IN: 18mins
YIELD: 1 pie
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 350 deg.
  • In saucepan, combine raspberries and cornstarch; cook and stir until thickened.
  • In bowl, beat egg yolk; stir in sweetened condensed milk, ReaLemon juice and food coloring if desired.
  • Pour over crust; bake 8 minutes.
  • Spoon raspberry mixture over top.
  • Chill 4 hours.
  • Spread with whipped topping.
  • Garnish as desired.
  • Refrigerate leftovers.
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