twelve days of christmas baking: day eleven

This pie is one of my favorites because it has just the right touch of lemon and raspberry. It's tart and sweet at the same time and just makes my tongue dance in my mouth. This is the second pie we made today. The star is significant to the special holiday we will be celebrating soon. It is my favorite part of the Christmas story. Tim was kind enough to do all the decorating. I'm a baker, not a decorater.

Day Eleven: Lemon-Raspberry Cream Pie
1 12 oz. pkg frozen raspberries
1 Tbsp. cornstarch
1 1/2 Tbsp. sugar
1 14 oz. can sweet and condensed milk
1/4-1/2 c. fresh lemon juice
2-3 drops of yellow food coloring
2 cups heavy whipping cream

Put raspberries, sugar and cornstarch in a sauce pan and bring to a boil. It should be thick and clear. Let cool. While it cools, whip cream in a separate bowl. Add sweet and condensed milk, lemon juice and food coloring. (Add lemon juice to taste...it will be more lemony after being refrigerated.) Put one layer of lemon cream in a cooked pie crust. Add a layer of raspberry filling. Put another layer of lemon cream on top. Top with shredded lemon zest, mint, raspberries, whatever you like.