Berry Topped Lemon Pie
- Ready In:
- 40mins
- Ingredients:
- 7
- Yields:
-
1 pie
- Serves:
- 8
ingredients
- 10 ounces raspberries
- 3⁄4 cup sugar
- 1 tablespoon cornstarch
- 1 (14 ounce) can sweetened condensed milk
- 1⁄2 cup lemon juice
- 1 graham cracker crust
- 8 ounces Cool Whip Topping
directions
- Preheat oven to 325 degrees.
- In a small saucepan, combine raspberries and cornstarch; cook and stir until thickened and clear.
- In a medium bowl, beat egg yolks with condensed milk, lemon juice and if desired, yellow food coloring.
- Pour into crust; bake 30 minutes. when cool, spoon raspberry mixture evenly over top.
- Chill four hours or until set.
- Spread with whipped topping.
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RECIPE SUBMITTED BY
Kaykwilts
Ruston, Louisiana
I'm originally from Tennessee but moved to Louisiana when I married my husband. In addition to cooking I enjoy making quilts, sewing, reading, and gardening. I have an immense collection of cookbooks but find the majority of my recipes online. I like it that they are rated. I am the mother of three children. My son is now with the Lord. My two girls are grown and married. My youngest has two young children.