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.