Instructions
- HEAT oven to 325ºF. Beat egg yolks and sweetened condensed milk in large bowl with electric mixer on medium speed until blended. Blend in lemon juice. Pour into pie crust. Bake 30 minutes or until set in center. Cool on wire rack.
- STIR raspberries and cornstarch in small saucepan until blended. Cook over medium heat, stirring constantly, until mixture thickens and is clear. Spoon on top of pie.
- CHILL at least 4 hours. Top with whipped topping before serving. Garnish as desired.
Nutritional Facts:
- Serving Size 1 slice, 1/8 of pie
- Calories Per Serving 350
- Total Fat 14 g
- Calories From Fat 120 g
- Saturated Fat 6 g
- Trans Fat 2.5 g
- Cholesterol 80 mg
- Sodium 150 mg
- Total Carbohydrates 50 g
- Dietary Fiber 1 g
- Sugars 39 g
- Protein 6 g
