1 (9 inch) graham cracker crust
1 (10 oz.) pkg. frozen red raspberries
1 tbsp. cornstarch
3 egg yolks
1 (14 oz.) can Eagle Brand Sweetened Condensed Milk
1/2 c. lemon juice
Yellow food coloring
Whipped topping

Preheat oven to 350 degrees. In saucepan, combine thawed raspberries with juice and cornstarch; cook and stir until thickened. Set aside. In bowl, beat egg yolks; stir in sweetened condensed milk, lemon juice and 2 to 3 drops yellow food coloring. Pour into crust; bake 8 minutes. Spoon raspberry mixture over top. Chill 4 hours. Spread with whipped topping. Garnish as desired. Refrigerate leftovers.