Raspberry Recipes from Razzle Dazzle Recipes
 Raspberry-Topped Lemon Pie Recipe
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Raspberry-Topped Lemon Pie

3 egg yolks
14 ounces fat-free sweetened condensed milk
1/2 cup lemon juice
1 9 inch graham cracker pie crust
10 ounces sweetened frozen raspberries, thawed
1 Tbs. cornstarch
1-1/2 cups light frozen dessert topping

Preheat oven to 325F.

Combine egg yolks with condensed milk and lemon juice in a bowl. Mix thoroughly. Pour into crust and bake 30 minutes.

Combine raspberries and cornstarch in a heavy saucepan over medium high heat. Cook about 3 minutes, stirring frequently, until thickened and clear. Spoon raspberry mixture evenly over top of pie.

Chill 4 hours or until set. Serve with a dollop of topping.