Raspberry-Topped Lemon Pie


Serves: 6
Total Calories: 431

Ingredients

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 raspberry in syrup, thawed
1 tablespoon cornstarch
Whipped topping

Directions:

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.

Nutritional Facts:

Serves: 6
Total Calories: 431
Calories from Fat: 123

This Raspberry-Topped Lemon Pie recipe is from the 50 Pies Cookbook. Download this Cookbook today.


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