1 (10 oz.) pkg. frozen red raspberries & the syrup
1 tbsp. cornstarch
3 egg yolks
1 (14 oz.) can Eagle Brand milk
1/3 c. ReaLemon juice
2 drops yellow food color
1 graham cracker crust

Preheat oven to 350 degrees. In saucepan combine raspberries and cornstarch. Cook and stir until thick and clear. Beat egg yolks in medium bowl, stir in condensed milk, ReaLemon and food coloring. Pour into pie crust. Bake 8 minutes then spoon raspberries over it. Chill 4 hours.

TOPPING: Spread with Cool Whip and sprinkle with red sugar.