1 (10 oz.) pkg. frozen red raspberries in syrup, thawed
1 tbsp. cornstarch
3 egg yolks (use only fresh, uncracked eggs)
1 (14 oz.) can sweetened condensed milk
1/2 c. real lemon juice from concentrate
Yellow food coloring (opt.)
1 (6 oz.) packaged graham cracker crumb pie crust
Whipped topping

Preheat oven to 350 degrees. In small saucepan, combine raspberries and cornstarch; cook and stir until mixture thickens and is clear. Put egg yolks, sweetened condensed milk, lemon juice and food coloring (if desired), into a blender for 30 seconds. You can blend these ingredients in a medium bowl also, but does very well in a blender. Pour into crust; bake 8 minutes. Spoon over raspberry mixture evenly over top. Chill 4 hours or until set. Top with whipped topping. Garnish with whole raspberries and spearmint leaves if desired. Refrigerate leftovers.