Raspberry Chiffon Pie

Directions

1. 1
   Puree raspberries in blender.
2. 2
   Strain to remove seeds. Discard seeds.
3. 3
   Measure 2/3 cup of puree for pie.
4. 4
   Refrigerate remaining puree to garnish pie.
5. 5
   Put raspberry flavored gelatin in medium size mixing bowl.
6. 6
   Add hot water while stirring constantly to soften and dissolve gelatin.
7. 7
   Stir in lemon juice and 2/3 cup raspberry puree.
8. 8
   Chill until partially set, 45 to 60 minutes.
9. 9
   Add salt to egg whites in a large mixing bowl.
10. 10
    Beat on low speed until frothy.
11. 11
    Increase to high speed and beat until soft peaks result, another 1 to 2 minutes.
12. 12
    Continue beating while gradually adding sugar.
13. 13
    Beat to stiff peaks, another minute or two.
14. 14
    Beat chilled raspberry mixture 30 seconds.
15. 15
    Fold in 1/2 cup whipped cream to
16. 16
    lighten mixture.
17. 17
    Fold in beaten egg whites. Pour into 10-inch baked pie crust.
18. 18
    Chill 3 to 4 hours until set.