Lemon Pie with Raspberry Topping
There are many different lemon pie recipes out there, but this Lemon Pie with Raspberry Topping is truly the best. The lemon flavor is light and refreshing, and the raspberry topping adds the perfect finishing touch.
Chilling Time4 hr
Cooking Time30 min
Ingredients
- 1 9 inch graham pie crust, ready made
- 10 frozen red raspberries, thawed
- 1 tablespoon cornstarch
- 3 egg yolks
- 1 can (14-ounce) sweetened condensed milk
- 1/2 cup lemon juice
Instructions
- Preheat oven to 325 degress F.
- Combine raspberries and cornstarch in small pan, cook until thick and clear, stirring constantly.
- Beat egg yolks with sweetened condensed milk and lemon juice. You can add a few drops of yellow food coloring here to enhance the color of the lemon layer.
- Pour this into the crust and bake for 30 minutes.
- After baking, spoon raspberry mixture over the lemon layer and chill until set, about 4 hours.
- Before serving, spread top with whipped topping.