Lemon & Raspberry Ice Box Pie

If a recipe has sweetened condensed milk in it....I'm in!  I have made this pie twice in the past couple of weeks and I am restraining myself from making another one right now.  Restraint...I can do it..I can..really I can. 

Creamy lemon filling with raspberry topping

Pie filling

3 egg yokes

1 14oz can sweetened condensed milk

1/2 cup of lemon juice 

1/2 teaspoon of lemon extract

yellow food coloring (optional)

1 8 or 9 inch pre-baked pie crust or a graham cracker crumb crust

Raspberry topping

10oz bag of frozen raspberries or berry of your choice, defrosted

1/4-1/2 cup of sugar

2-4 tablespoons of cornstarch 

Preheat oven to 325 degrees F. 

Beat egg yokes with a beater or fork.  Slowly beat in sweetened condensed milk, lemon juice & lemon extract.  Add enough yellow food coloring until desired color is achieved.  (filling will be a cream color without it)  Pour into prepared pie shell.

Bake 30-35 minutes or until set.  remove and cool for 1 hour.

While pie is cooling, place raspberries in a saucepan with the sugar and cornstarch.  Simmer over low heat until bubbly and thickened.  

Remove from heat and let cool for 30 minutes.

Pour over pie and chill in refrigerator for at least 3 hours.  

Optional: You can top with cool whip when serving.