Raspberry Chiffon Pie

• 1 cup rolled oats uncooked, (quick or oldfashioned)
• 13 cup brown sugar firmly packed
• 13 cup butter or margarine, meleted
• 3 ounces gelatin, flavored raspberry
• 1 cup water boiling
• 1 teaspoon lemon juice
• 10 ounces raspberries thawed
• 3 each egg whites
• 13 cup sugar

1. For crust, combine oats, sugar and butter, mixing until crumbly.
2. Firmly press onto bottom and sides of a 9-inch pie plate.
3. Place an 8-inch pie plate on top of the crust mixture; press down.
4. Bake in preheated moderate oven (350 F.) about 8 minutes.
5. Remove 8-inch pie plate; cool.
6. For filling, dissolve gelatin in boiling water; stir in lemon juice and raspberries with juice.
7. Chill until partially set.
8. Beat egg whites until frothy.
9. Gradually add sugar, a tablespoon at a time, beating constantly until stiff and glossy.
10. Fold into gelatin mixture.
11. Chill until mixture mounds when dropped from a spoon.
12. Pour into pie shell.
13. Chill several hours or until set.

rolled oats, brown sugar, butter, gelatin, water boiling, lemon juice, egg whites, sugar

Taken from recipeland.com/recipe/v/raspberry-chiffon-pie-34721 (may not work)