Raspberry Chiffon Pie II

Directions

1. 1
   In a medium saucepan, combine 3 cups raspberries and 2/3 cup water.
2. 2
   Simmer over low heat until raspberries are soft.
3. 3
   Press mixture through a sieve or strainer to remove seeds and obtain raspberry pulp.
4. 4
   Place gelatin and 1/4 cup cold water in a small bowl.
5. 5
   Set aside and allow gelatin to soften.
6. 6
   In a medium saucepan, whisk together raspberry pulp, egg yolks, and 2/3 cup sugar.
7. 7
   Bring to a full boil, stirring constantly.
8. 8
   Remove from heat.
9. 9
   Add gelatin to raspberry mixture and stir until dissolved.
10. 10
    Place pan in a cold water bath to cool completely.
11. 11
    In a large glass or metal mixing bowl, beat egg whites until foamy.
12. 12
    Add cream of tartar.
13. 13
    Add 1/3 cup sugar a little at a time, beating constantly until whites are stiff and glossy.
14. 14
    In a separate mixing bowl, whip cream until stiff.
15. 15
    Gently fold together with cooled raspberry mixture and meringue.
16. 16
    Spoon mixture into graham cracker crust.
17. 17
    Chill at least 2 hours before serving.
18. 18
    Garnish with whole raspberries.