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Raspberry-Topped Lemon Pie Recipe

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This recipe for Raspberry-Topped Lemon Pie is from Lou Anna’s Southern Home Cooking , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1- oz. pkg. frozen red raspberries in syrup, thawed
1 tbsp. cornstarch
3 egg yolks
1- 14 oz. can sweetened condensed milk
(NOT evaporated milk)
½ cup real lemon juice from concentrate
yellow food coloring, optional
1- 6-oz. pkg. graham cracker
crumb pie crust
whipping cream, whipped or whipped topping
Directions:
Directions:
Preheat oven to 325°. In small saucepan, combine raspberries and cornstarch; cook and stir until thickened and clear. In medium bowl, beat egg yolks with sweetened condensed milk, lemon juice and food coloring if desired. Pour into crust; bake 30 minutes. Spoon raspberry mixture evenly over top. Chill 4 hours or until set. Spread with whipped cream. Garnish as desired. Refrigerate leftovers. Makes 1 pie.

 

 

 

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