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Lemon Raspberry Ribbon Pie

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Serves
Makes one 9-inch pie

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Ingredients
  • 1 (10-ounce) package frozen red raspberries, thawed
  • 1 tablespoon cornstarch
  • 1 (14-ounce) can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk)
  • 1/2 cup lemon juice from concentrate
  • Yellow food coloring if desired
  • 2 cups (1 pint) whipping cream, stiffly whipped
  • 1 (9-inch) pastry shell, baked
  • Fresh raspberries for garnish, optional

Preparation
    1. In small saucepan, combine raspberries and cornstarch; cook and stir until thickened and clear. Cool 10 minutes. Chill thoroughly, about 20 minutes.
    2. In large bowl, combine sweetened condensed milk, lemon juice and food coloring if desired. Fold in whipped cream. Spread one-third lemon mixture into prepared pastry shell; top with raspberry mixture then remaining lemon mixture.
    3. Chill thoroughly. Garnish as desired. Refrigerate leftovers.



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