1 (9 inch) graham cracker crust
1 (10 oz.) pkg. frozen 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 juice from concentrate
Yellow food coloring (optional)
Whipped topping or whipped 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, lemon juice and food coloring if desired. Pour into crust. Bake 8 minutes.