Raspberry Chiffon Pie

Directions

1. 1
   Soften gelatin in cold water.
2. 2
   In top of double boiler, beat egg yolks. Add 1/2 cup sugar, lemon juice and salt.
3. 3
   Cook over boiling water, stirring until thickened, about 10 minutes. Remove from heat. Stir in softened gelatin. Add crushed raspberries and a few drops red coloring.
4. 4
   Mix well.
5. 5
   Chill until mixture mounds slightly when dropped from a spoon. Beat egg
6. 6
   whites until soft peaks form.
7. 7
   Gradually add remaining sugar, beating until stiff. Fold in raspberry mixture. Spoon into baked pie shell. Chill until set.