Wednesday, July 14, 2010

Erin's Raspberry Topped Lemon Pie

What would my family do without one of my best friends and one of the best cooks I know...Erin!!!  If you love raspberries and you love lemon....then watch out!

1 (9in) graham cracker pie crust
1 (10 oz) pkg frozen red raspberries in syrup, thawed
1 T cornstarch
3 egg yolks
1 (14oz) can sweetened condensed milk
1/2 c lemon juice from concentrate
2 drops yellow food coloring
whipped cream (you can use a whipped topping, but it's not nearly as good!)

Preheat oven to 350.  In saucepan, combine raspberries and cornstarch; cook and stir until thickened.  In bowl, beat egg yolks; stir in sweetened condensed milk, lemon juice and food coloring.  Pour into crust, bake 8 minutes.  Spoon raspberry mixture over top.  Chill 4 hours.  Spread with whipped cream and serve.  Refrigerate leftovers.

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