1 (9 inch) graham crust
1 pkg. frozen raspberries
1 tbsp. cornstarch
3 egg yolks
1 can sweetened condensed milk
1/2 c. lemon juice
Whipped topping or whipped cream

Combine raspberries and cornstarch; cook until thickened. In bowl beat eggs; stir in milk and lemon juice. Pour into crust and bake 8 minutes. Spoon raspberry mixture over top. Chill 4 hours. Spread with whipped topping.