Cranberry Rasberry Meringue Pie

1/3 c Sugar
3 tb Cornstarch
1/8 ts Salt
3 Egg Yolks
3/4 c Frozen Cranberry-Rasberry
Juice Cocktail, thawed
2/3 c Water
1 tb Unsalted Butter
1 ts Lemon Juice
Frozen 9-inch Pie Shell, baked according to pkg directions

Meringue Topping
Meringue Powder, prepare topping according to pkg directions

Combine sugar, cornstarch and salt in medium size saucepan. Beat together egg yolks, juice concentrate and water in small bowl. Gradually stir into cornstarch mixture until smooth. Bring to boiling over medium heat, stirring constantly; cook 1 minute more. Remove from heat; stir in butter and lemon juice. Pour into pie shell. Preheat oven to 350 degrees. Using package meringue powder, prepare meringue topping according to package directions. Spoon some meringue topping around edge of filling so it touches inner crust all around. Heap remaining meringue in center. Bake in preheated oven about 15 minutes or until meringue is lightly browned. Cool on wire rack. Topping will weep after a few hours, so serve soon after baking.

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