1 (9") 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
1/2 c. lemon juice
Yellow food coloring (optional)
Whipped topping

Preheat oven to 350 degrees. In saucepan, combine raspberries and cornstarch, cook and stir until thickened. In bowl, beat egg yolks; stir in milk, lemon juice and food coloring. Pour into crust, bake 8 minutes. Spoon raspberry mixture over top. Chill 4 hours. Spread with whipped topping.