Raspberry Lemon Pie

1 (10-oz.) package frozen red raspberries in syrup, thawed
1 T. cornstarch
3 egg yolks
1 (14-oz.) can sweetened condensed milk
1/2 cup ReaLemon lemon juice from concentrate
1 (6-oz.) packaged graham cracker crumb pie crust
(I prefer to make my own graham cracker crust – it is not as pretty, but I think it has more flavor. Recipe follows.)
Whipped Topping

Preheat oven to 350 degrees. In small saucepan, combine raspberries and cornstarch; cook and stir until
thickened and clear. In medium bowl, beat egg yolks; stir in sweetened condensed milk and lemon juice.
Pour into crust; bake 8 minutes. Spoon raspberry mixture evenly over top. Chill 4 hours or until set.
Spread with whipped topping and serve.

Graham Cracker Crust:

Combine 1 cup crushed graham cracker crumbs, 1/3 c. sugar and 1/3 c. melted butter. Press into the bottom
of a pie pan. Bake for 10 minutes at 350 degrees.

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