Raspberry Recipes

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.