Berry Topped Lemon Pie

1. 1

   Preheat oven to 325 degrees.

2. 2

   In a small saucepan, combine raspberries and cornstarch; cook and stir until thickened and clear.

3. 3

   In a medium bowl, beat egg yolks with condensed milk, lemon juice and if desired, yellow food coloring.

4. 4

   Pour into crust; bake 30 minutes.

5. 5

   when cool, spoon raspberry mixture evenly over top.

6. 6

   Chill four hours or until set.

7. 7

   Spread with whipped topping.

* Per serving · 4 servings · Values may vary.

No additional tips available.