This promo recipe was clipped from a magazine and found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

RASPBERRY-TOPPED LEMON PIE
Makes 1 pie

1 (10-ounce) package frozen red raspberries in syrup, thawed
1 tablespoon cornstarch
3 egg yolks*
1 (14-ounce) can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk)
1/2 cup ReaLemon Lemon Juice from Concentrate
Yellow food coloring, optional
1 (6-ounce) packaged graham cracker crumb pie crust
Whipped topping

Preheat oven to 350°. In small saucepan, combine raspberries and cornstarch; cook and stir until mixture thickens and is clear. In medium bowl, beat egg yolks; stir in Eagle Brand, ReaLemon and food coloring if desired. Pour into crust; bake 8 minutes. Spoon raspberry mixture evenly over top. Chill 4 hours or until set. Top with whipped topping. Garnish as desired. Refrigerate leftovers.

*Use only Grade A clean, uncracked eggs