Raspberry Chiffon Pie

• 1 envelope clear gelatin
• 2 eggs, separated
• 1 c. crushed raspberries
• 1/8 tsp. salt
• 3/4 c. heavy cream, whipped
• 1 (9-inch) baked pie shell
• 2 Tbsp. cold water
• 3/4 c. light corn syrup
• 1 Tbsp. lemon juice
• 2 Tbsp. sugar

1. Soften gelatin in cold water.
2. Beat egg yolks slightly in top of double boiler.
3. Add syrup and cook over hot water until mixture thickens slightly.
4. Remove from stove and add softened gelatin. Stir until dissolved; cool.
5. Combine raspberries and lemon juice and add to other mixture.
6. Chill until slightly thickened.
7. Add salt to egg whites and beat until stiff, but not dry, gradually beating in sugar.
8. Fold into raspberry mixture.
9. Fold in whipped cream.
10. Pile into pastry shell.
11. Chill thoroughly before serving. May be garnished with whipped cream and berries.

clear gelatin, eggs, crushed raspberries, salt, heavy cream, shell, cold water, light corn syrup, lemon juice, sugar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=551773 (may not work)