Fourth of July Parfait - Raspberry Cranberry Ring - Raspberry Chocolate Truffle Pie
Raspberry Lemon Top Pie - Raspberry Tart
Raspberry Topped Lemon Pie
10 oz pkg frozen red raspberries, in syrup, thawed
1 tbsp cornstarch
3 egg yokes
14 oz can Eagle Brand Sweetened Condensed Milk© (NOT evaporated)
1/2 cup Real Lemon juice from concentrate
6 oz graham cracker pie crust
Preheat oven to 325 degrees. With mixer, beat egg yolks and Eagle Brand, until well blended. Stir in lemon juice. Pour into crust. Bake for 30 minutes. Meanwhile, 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. Refrigerate leftovers.
10 oz pkg frozen red raspberries, in syrup, thawed
1 tbsp cornstarch
3 egg yokes
14 oz can Eagle Brand Sweetened Condensed Milk© (NOT evaporated)
1/2 cup Real Lemon juice from concentrate
6 oz graham cracker pie crust
Preheat oven to 325 degrees. With mixer, beat egg yolks and Eagle Brand, until well blended. Stir in lemon juice. Pour into crust. Bake for 30 minutes. Meanwhile, 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. Refrigerate leftovers.