9 inch pie shell 15 oz. frozen raspberries 2 tbsp. sugar 1 tbsp. unflavored gelatin 1/4 c. cold water 1/2 c. boiling water 1 tbsp. lemon juice Pinch of salt 1/2 c. heavy cream 2 egg whites, beaten stiff
Combine berries and sugar in bowl and let thaw. Soften gelatin in cold water; add hot and stir until dissolved. Crush berries with fork; add gelatin, lemon, and salt. Chill until slightly thickened. Whip and fold in cream. Beat and fold in egg whites. Turn into baked pie shell and refrigerate to chill until firm.
Raspberry Chiffon Pie
1 env. plain gelatin 1 c. mashed raspberries 1/2 c. sugar
Bring above to a boil. Set aside in refrigerator until thickened and mounds. Beat until very stiff: 1/4 tsp. cream of tartar 1/3 c. sugar Add cooled berry mixture and fold in gently. Whip 1/2 cup whipping cream and fold into batter. Pour into cooled baked pie crust. Garnish with berries and whipped cream. Refrigerate until served.
