1 (9 inch) graham cracker crumb crust
1 (10 oz.) pkg. frozen red raspberries in syrup, thawed
1 tbsp. cornstarch
3 egg yolks
1 (14 oz.) can sweetened condensed milk (NOT EVAPORATED)
1/2 c. ReaLemon 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 sweetened condensed milk, lemon juice and food color if desired. Pour into crust; bake 8 minutes. Spoon raspberry mixture over top. Chill 4 hours. Spread with whipped topping. Garnish as desired. Refrigerate leftovers.