recipe raspberry topped lemon pie

Raspberry Topped Lemon Pie or Bars

1 (10 oz.) pkg. frozen red raspberries in syrup, thawed
1 Tablespoon cornstarch

3 egg yolks
½ cup lemon juice
1 can sweetened condensed milk

1- 8 or 9 inch prepared graham cracker pie crust, not baked
Whipped topping, your choice

Preheat oven to 350 degrees.  In small saucepan, combine raspberries and cornstarch; cook and stir until mixture thickens and is clear, set aside.  In medium bowl, beat egg yolks; stir in sweetened condensed milk and lemon juice.  Pour lemon mixture onto graham cracker crust; bake 8 minutes.  Spoon raspberry mixture evenly over top.  Chill 4 hours or until set.  Top with whipped cream or Cool Whip.  Refrigerate leftovers.

This dessert recipe can also be adapted into bars.  Make 1 ½ times the graham cracker crust recipe, and put it into a 9 x 13 baking pan.  Follow the rest of the baking instructions exactly as for the pie recipe, but spread layers thinner to cover the larger pan.  The picture above is the recipe made as bars instead of pie.

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