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Post Info TOPIC: Raspberry Topped Lemon PIe


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Raspberry Topped Lemon PIe


RASPBERRY TOPPED LEMON PIE



Servings: Makes one (8- or 9-inch) pie
Serving Size: not available
Nutrition: not available
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 0


Ingredients
3 egg yolks
1 (14-ounce)can EAGLE BRAND®® Sweetened Condensed Milk (NOT evaporated milk)
1/2 cup lemon juice from concentrate
1 (8- or 9-inch) prepared graham cracker crust
1 (10-ounce) package frozen red raspberries in syrup, thawed
1 tablespoon cornstarch
Whipped topping
Instructions
Preheat oven to 325ºF. In large bowl, with mixer, beat egg yolks and EAGLE BRAND® until well blended. Stir in lemon juice. Pour into crust. Bake 30 minutes.
Meanwhile,in saucepan,combine raspberries and cornstarch; cook and stir until mixture thickens and is clear. Spoon on top of pie. Chill at least 4 hours.
Top with whipped topping. Garnish as desired. Store leftovers covered in refrigerator.



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