Ingredients
2/3 cup graham cracker crumbs4 teaspoons sugar2 tablespoons butter, melted1-1/2 teaspoons cornstarch1 cup frozen sweetened raspberries, thawed1/2 cup sweetened condensed milk3 tablespoons lemon juice3/4 cup heavy whipping cream, whipped
Preparation
In a small bowl, combine graham cracker crumbs, sugar and butter; press onto the bottom and up the sides of a 7-in. pie plate coated with cooking spray. Bake at 350° for 7 minutes. Cool on a wire rack.
In a small saucepan, combine cornstarch and raspberries. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Transfer to a bowl; cover surface with plastic wrap. Refrigerate until chilled.
In a small bowl, combine milk and lemon juice; fold in whipped cream. Spread a third of the cream mixture into crust; cover with raspberry mixture. Top with remaining cream mixture. Chill for 1-2 hours before serving. Refrigerate leftovers.
