1 (9 inch) graham cracker crust
1 (10 oz.) pkg. frozen red raspberries in syrup, thawed
1 tbsp. cornstarch
3 egg yolks
1 (14 oz.) can Eagle Brand sweetened condensed milk (not evaporated milk)
1/2 c. Realemon lemon juice from concentrate
Whipped topping or whip cream

Preheat oven to 350 degrees. In saucepan, combine raspberries and cornstarch, cook and stir until thickened. In bowl beat egg yolks, stir in sweetened condensed milk and Realemon. Pour into crust; bake 8 minutes. Spoon raspberry mixture over top. Chill 4 hours. Spread with whipped topping. Garnish as desired with raspberries (optional).