Raspberry Chiffon Pie

Directions

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