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Raspberry-topped lemon pie

Raspberry-topped lemon pie
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CookItEasy.net
CookItEasy.net

Ingredients/Components

  • cornstarch - 1 Tbsp
  • egg yolks - 3 item
  • can sweetened condensed milk not evaporated milk - 1 oz
  • lemon juice from concentrate - 1/2 c
  • yellow food coloring optional - 1 item
  • packaged graham cracker crumb pie crust - 1 (6
  • packaged frozen red raspberries in syrup, thawed - 1 (10
  • whipping cream, whipped, or whipped topping - 1 item

How to make raspberry-topped lemon pie:

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 if desired. 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.

Recipe categories: Desserts, Pie, Pies and tarts.

Rating:
Raspberry-topped lemon pie
3.1
Average rating: 3.1 of 5, total votes: 8
Cook. Time: PT18M
Total Time: PT18M


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Related ingredients:
sugar, eggs, salt, chopped nuts, vanilla ice cream, oil, boiling water, lemon juice
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