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

1. Drain raspberries; add water to syrup to make 2/3 cup.
2. Dissolve gelatin in boiling water; add lemon juice and raspberry syrup.
3. Chill until partially set.
4. Beat egg whites until soft peaks form; fold in raspberries and whipped cream.
5. Add a dash of salt and gradually add sugar.
6. Beat until stiff peaks form.
7. Fold into raspberry mixture.
8. 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)