The closest comparison I can make to this pie might be
Sour Skittles - a candy known to cause excessive salivation. At first bite, I puckered my mouth at its tangy-ness (is that a word?), but then settled in to its sweet aftertaste. The frozen raspberries completely broke up in the cooking and I think fresh ones might hold up better, or, perhaps after spreading the whipped cream, a colorful scattering of fresh raspberries on top would be nice. All liked the rich pie well enough, but truth be told, I'd prefer cheesecake....
Hardy Appetit!
RASPBERRY TOPPED LEMON PIE
1-10 oz. package frozen red raspberries in syrup, thawed
1 T cornstarch
3 egg yolks
1-14 oz. can sweetened condensed milk
1/2 c. lemon juice
yellow food coloring (optional)
1-6 oz package graham cracker pie crust
whipped cream
Preheat oven to 325°. In small saucepan, combine raspberries and cornstarch. Cook and stir until thickened. In medium bowl, beat egg yolks and milk, lemon juice and food coloring. Pour into pie crust and bake for 30 min. Spoon raspberry mixture over top. Chill for 4 hours or until set. Spread with whipped cream.
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