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Raspberry-Topped Lemon Pie

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“Cool and refreshing for a hot summer day.”
READY IN:
18mins
YIELD:
1 pie
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350 deg.
  2. In saucepan, combine raspberries and cornstarch; cook and stir until thickened.
  3. In bowl, beat egg yolk; stir in sweetened condensed milk, ReaLemon juice and food coloring if desired.
  4. Pour over crust; bake 8 minutes.
  5. Spoon raspberry mixture over top.
  6. Chill 4 hours.
  7. Spread with whipped topping.
  8. Garnish as desired.
  9. Refrigerate leftovers.

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