Raspberry Chiffon Pie

• 1 pkg. (10 oz.) frozen red raspberries, thawed
• 3/4 c. hot water
• 2 Tbsp. fresh lemon juice
• 2 large egg whites
• 1/2 c. whipping cream, whipped
• 1 pkg. (3 oz.) raspberry flavored gelatin
• pinch of salt
• 1/4 c. sugar
• 1 bottom crust for 10-inch pie

1. Puree raspberries in blender.
2. Strain to remove seeds. Discard seeds.
3. Measure 2/3 cup of puree for pie.
4. Refrigerate remaining puree to garnish pie.
5. Put raspberry flavored gelatin in medium size mixing bowl.
6. Add hot water while stirring constantly to soften and dissolve gelatin.
7. Stir in lemon juice and 2/3 cup raspberry puree.
8. Chill until partially set, 45 to 60 minutes.
9. Add salt to egg whites in a large mixing bowl.
10. Beat on low speed until frothy.
11. Increase to high speed and beat until soft peaks result, another 1 to 2 minutes.
12. Continue beating while gradually adding sugar.
13. Beat to stiff peaks, another minute or two.
14. Beat chilled raspberry mixture 30 seconds.
15. Fold in 1/2 cup whipped cream to
16. lighten mixture.
17. Fold in beaten egg whites. Pour into 10-inch baked pie crust.
18. Chill 3 to 4 hours until set.

red raspberries, hot water, lemon juice, egg whites, whipping cream, gelatin, salt, sugar, crust

Taken from www.cookbooks.com/Recipe-Details.aspx?id=451468 (may not work)