Raspberry Topped Lemon Pie
Raspberry Topped Lemon Pie is an moderately easy dinner. Made with 1 (10 oz.) frozen raspberries in syrup, thawed, 1 tbsp. cornstarch, 1 (14 oz.) eagle brand, 1 (6 oz.) pkg. graham cracker crust and 3 egg yolks, this recipe delivers authentic, satisfying flavors. Simple to make and full of bold, satisfying flavors.
π¨βπ³ Instructions
Preheat oven to 350Β°.
In a small saucepan, combine berries and cornstarch.
Cook and stir until mixture thickens and is clear.
In medium bowl, beat egg yolks, stir in Eagle Brand, lemon juice and yellow food coloring, if desired.
Pour into crust. Bake 8 minutes.
Spoon raspberry mixture evenly over top.
Chill 4 hours or until set.
Top with whipped topping.
Garnish as desired.
Refrigerate.
π· Perfect Pairings
Complete your meal with these
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