Raspberry Chiffon Pie

Directions

1. 1
   Soften gelatin in cold water.
2. 2
   Beat egg yolks slightly in top of double boiler.
3. 3
   Add syrup and cook over hot water until mixture thickens slightly.
4. 4
   Remove from stove and add softened gelatin. Stir until dissolved; cool.
5. 5
   Combine raspberries and lemon juice and add to other mixture.
6. 6
   Chill until slightly thickened.
7. 7
   Add salt to egg whites and beat until stiff, but not dry, gradually beating in sugar.
8. 8
   Fold into raspberry mixture.
9. 9
   Fold in whipped cream.
10. 10
    Pile into pastry shell.
11. 11
    Chill thoroughly before serving. May be garnished with whipped cream and berries.