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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
  • whipped topping - 1 item
  • graham cracker pie crust - 1 item
  • ReaLemon juice - 1/2 c
  • can Eagle Brand sweetened condensed milk not evaporated - 1 oz
  • box frozen red raspberries in syrup, thawed - 1 oz

How to make raspberry-topped lemon pie:

Preheat oven to 350°. In small saucepan, combine raspberries and cornstarch. Cook and stir until mixture thickens and is clear.

In a medium bowl, beat egg yolks. Stir in Eagle Brand, ReaLemon and food coloring, if desired. Pour into crust and bake 8 minutes. Spoon raspberry mixture evenly over top. Chill for 4 hours or until set. Top with whipped topping. Garnish as desired. Refrigerate leftovers.

Recipe categories: Desserts, Pie, Pies and tarts.

Rating:
Raspberry-topped lemon pie
3.5
Average rating: 3.5 of 5, total votes: 4
Cook. Time: PT18M
Total Time: PT18M


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Related ingredients:
sugar, eggs, vanilla, chopped nuts, confectioners sugar, carton cool whip
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