Raspberry-Topped Lemon Pie

1. 1

   Preheat oven to 325u00b0.

2. 2

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

3. 3

   In medium bowl, beat egg yolks with sweetened milk and food coloring. Pour into crust.

4. 4

   Bake for 30 minutes, then spoon raspberry mixture over top.

5. 5

   Chill 4 hours, or until set.

6. 6

   Spread whipped cream over top and serve.

7. 7

   Refrigerate leftovers.

8. 8

   Makes 1 pie.

No additional tips available.