CRUST:

12 graham crackers, crushed
1/2 c. sugar
1/4 c. melted butter

FILLING:

1 pt. raspberries
1 can sweetened condensed milk
1/4 c. lemon juice

Crush graham crackers. Stir in sugar and melted butter. Pat into 9" pie plate. Refrigerate until ready to use. Wash raspberries and put into colander to drain off excess juices. Pour condensed milk into a bowl. Stir in lemon juice. When well mixed, gently stir in raspberries. Pour into pie crust. Garnish with extra berries, if desired. Refrigerate.