Raspberry Topped Lemon Pie

1 10 oz pkg frozen raspberries
1 tablespoon cornstarch
3 egg yokes

1 can Eagle brand milk
1/2 cup Real Lemon juice from concentrate
1 baked pie shell

Preheat oven to 350 degrees F. Combine berry juice and water to make 1/2 cup. Cook with cornstarch until thickened and clear. Stir in berries. Beat eggs in a bowl and add milk and lemon juice. Pour into crust and bake 8 minutes. Spoon berry mixture over top and chill. Serve with whipped cream.