Serves: 6
Total Calories: 431
Preheat oven to 325°.
In a medium bowl, beat egg yolks. Stir in sweetened condensed milk, lemon juice, and food color until smooth. Pour into crust.
Bake 30 minutes.
Meanwhile, in a small saucepan, combine raspberries with syrup and cornstarch. Cook and stir until thickened and clear. Spoon evenly over baked filling. Chill 4 hours or until set.
Spread with whipped topping before serving.
This Raspberry-Topped Lemon Pie recipe is from the 50 Pies Cookbook. Download this Cookbook today.
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