Lemon Raspberry Ribbon Pie | Country Cooking Recipes

Ingredients

• 1 (12 oz.) package frozen red raspberries, thawed
• 1 tablespoon cornstarch
• 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
• 1/2 cup lemon juice
• Yellow food coloring
• 1 cup heavy cream, stiffly whipped
• 1 (9-inch) baked pie crust

Instructions

• COMBINE raspberries and cornstarch in small saucepan; cook and stir until thickened and clear. Cool 10 minutes. Chill thoroughly about 30 minutes.
• COMBINE sweetened condensed milk, lemon juice and food coloring, if desired, in large bowl. Fold in whipped cream. Spread one-third lemon mixture in prepared pie crust; top with raspberry mixture, then remaining two-thirds lemon mixture. Chill thoroughly. Garnish as desired.

Source: