Directions

• 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. Yield: 4 servings.