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Categories:Viewed: 49 - Published at: 4 years ago
Ingredients
- 1 (10 oz.) frozen raspberries in syrup, thawed
- 1 Tbsp. cornstarch
- 1 (14 oz.) Eagle Brand
- 1 (6 oz.) pkg. graham cracker crust
- 3 egg yolks
- 1/2 c. lemon juice
- whipped topping
Method
- Preheat oven to 350°.
- 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.
