Raspberry Chiffon Pie

• 1 envelope unflavored gelatin
• 1/4 c. cold water
• 3 eggs, separated
• 3/4 c. sugar, divided
• 1 Tbsp. lemon juice
• 1/4 tsp. salt
• 2 c. fresh raspberries
• red food coloring
• 1 (9-inch) baked pie shell

1. Soften gelatin in cold water.
2. In top of double boiler, beat egg yolks. Add 1/2 cup sugar, lemon juice and salt.
3. Cook over boiling water, stirring until thickened, about 10 minutes. Remove from heat. Stir in softened gelatin. Add crushed raspberries and a few drops red coloring.
4. Mix well.
5. Chill until mixture mounds slightly when dropped from a spoon. Beat egg
6. whites until soft peaks form.
7. Gradually add remaining sugar, beating until stiff. Fold in raspberry mixture. Spoon into baked pie shell. Chill until set.

unflavored gelatin, cold water, eggs, sugar, lemon juice, salt, fresh raspberries, red food coloring, shell

Taken from www.cookbooks.com/Recipe-Details.aspx?id=585232 (may not work)