Key Lime Pie

4 egg yolks

¾ cup key lime juice

1 can of sweetened condensed milk

¼ cup cornstarch

1 bag frozen raspberries

Pie: Combine egg yolks and cornstarch. Blend with electric mixer on high for 2-3 minutes. Add key lime juice and condensed milk and mix together. Pour mixture into graham cracker pie crust and bake for 15 minutes at 350 degrees. Allow to cool.

Topping: Thaw frozen raspberries in microwave adding, stirring regularly and adding cornstarch until mixture is fully thawed. Spread topping on cooled pie and refrigerate until cold. Serve with whipped cream.