Raspberry Chiffon Pie
- 1 (10 ounce) package frozen raspberries, thawed
- 1 (3 ounce) packageraspberry gelatin
- 34 cup boiling water
- 2 tablespoons lemon juice
- 12 cup whipping cream, whipped
- 2 egg whites
- 14 cup sugar
- 1 (9 inch) pastry shells, cooked and cooled
- Drain raspberries; add water to syrup to make 2/3 cup.
- Dissolve gelatin in boiling water; add lemon juice and raspberry syrup.
- Chill until partially set.
- Beat egg whites until soft peaks form; fold in raspberries and whipped cream.
- Add a dash of salt and gradually add sugar.
- Beat until stiff peaks form.
- Fold into raspberry mixture.
- Pile into cooled pastry shell; chill.
frozen raspberries, packageraspberry gelatin, boiling water, lemon juice, whipping cream, egg whites, sugar, pastry shells
Taken from www.food.com/recipe/raspberry-chiffon-pie-354267 (may not work)