3 egg yolks 1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk (NOT evaporated milk) 1/2 cup lemon juice 1 (6 ounce) prepared graham cracker pie crust 1 (10 ounce) package frozen red raspberries, thawed 1 tablespoon cornstarch Whipped topping
Preheat oven to 325 degrees F. In large bowl, with mixer, beat egg yolks and EAGLE BRAND® until well blended. Stir in lemon juice. Pour into crust. Bake 30 minutes.
In saucepan, combine raspberries and cornstarch; cook and stir until mixture thickens and is clear. Spoon on top of pie. Chill at least 4 hours.
Top with whipped topping. Garnish as desired. Store leftovers covered in refrigerator.
