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Raspberry-Topped Lemon Pie

Serves: 6

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   3 eggs yolk large
   1 14-ounce can sweetened condensed milk (NOT evaporated milk)
   1/2 cup lemon juice
   Yellow food color (optional)
   1 graham cracker pie crust ready-made
   1 10-ounce package raspberries in syrup, thawed
   1 tablespoon cornstarch
   Whipped topping


Preheat oven to 325°.

In a medium bowl, beat egg yolks. Stir in sweetened condensed milk, lemon juice, and food color until smooth. Pour into crust.

Bake 30 minutes.

Meanwhile, in a small saucepan, combine raspberries with syrup and cornstarch. Cook and stir until thickened and clear. Spoon evenly over baked filling. Chill 4 hours or until set.

Spread with whipped topping before serving.


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