Raspberry-topped Lemon Pie

Yield: Serves four to eight, depending on how you slice it.

INGREDIENTS:1 (10 oz) pkg frozen red raspberries in syrup, thawed
1 tablespoon cornstarch
3 egg yolks
1 (14 oz) can sweetened condensed milk
1/2 cup lemon juice
Yellow food coloring (optional)
1 graham cracker pie crust
Whipped cream

DIRECTIONS:Preheat oven to 350.

In small saucepan, combine raspberries and cornstarch; cook and stir until thickened and clear. When using homemade frozen raspberries I add a little bit more cornstarch.  Mix egg yolks, sweetened condensed milk & lemon juice.  Pour into crust and bake 8 minutes.

Chill slightly and add raspberry mixture. Chill four hours before serving.