MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Raspberry Topped Lemon Pie
 Categories: Pie, Dessert
      Yield: 1 pie
 
     10 oz Raspberries; thawed
      1 tb Corn starch
      3    Eggs; yolks only
     14 oz Sweetened condensed milk
    1/2 c  Lemon juice
           Yellow food coloring
      1    Graham cracker crust
           Ice cream or whipped topping
 
  Preheat oven to 325°F. In small saucepan, combine raspberries and
  corn starch; cook and stir until thickened and clear. In medium
  bowl, beat egg yolks with sweetened condensed milk, lemon juice,
  and food coloring. Pour into crust; bake 30 minutes. Spoon
  raspberry mixture evenly over top. Chill 4 hours or until set.
  Spread with cool whip.

  Source: Borden ad
  
  From: Meg Antczak
  Date: 05-05
 
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