Raspberry Chiffon Pie I

• 1 1/2 (.25 ounce) packages unflavored gelatin
• 1/4 cup cold water
• 4 egg yolks, beaten
• 1 tablespoon lemon juice
• 1/2 cup white sugar
• 1 cup fresh raspberries, crushed
• 4 egg whites
• 1/4 cup white sugar
• 1/8 teaspoon salt
• 3/4 cup heavy whipping cream, whipped
• 1 (9 inch) vanilla wafer crust

1. Soften gelatin in cold water.
2. Combine egg yolks, 1/2 cup sugar, and lemon juice in a saucepan. Cook until mixture coats a spoon. Stir in gelatin, and then mix in crushed raspberries. Chill until partially set.
3. Beat egg whites until stiff with 1/4 cup sugar and salt. Fold whipped cream and egg whites into raspberry mixture. Pour filling into chilled pie crust, and chill 3 to 4 hours.

unflavored gelatin, cold water, egg yolks, lemon juice, white sugar, fresh raspberries, egg whites, white sugar, salt, heavy whipping cream, vanilla wafer crust

Taken from www.allrecipes.com/recipe/12312/raspberry-chiffon-pie-i/ (may not work)