Lemon-Raspberry Pie

I made this pie this week:

Source: thimbleanna.com via Gina on Pinterest

Here's the recipe:

Raspberry Lemon Pie

1 (10-oz.) package frozen red raspberries in syrup, thawed (I couldn't find the ones in their own syrup so I just added 1 cup sugar to the package and let it make it's own syrup...it worked perfectly)

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

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.