#2553 - Raspberry Chiffon Pie

(by Shirley McNevich)

1 - 10oz. bag frozen red raspberries (thawed and drained but save the juice)
1 - 3oz. box raspberry Jell-O
3/4 cup boiling water
1/2 cup whipping cream (whipped)
1/4 tsp. salt
2 egg whites
1/4 cup white sugar
1 ready-made graham cracker crust

Thaw and drain the raspberries--pour the juice from the raspberries into a measuring cup and add enough water to the juice to make 2/3 cup of liquid. In a bowl add Jell-O and boiling water--stir well until dissolved. Add the 2/3 cup raspberry juice/water mixture to Jell-O mixture--stir to mix. Cool to room temperature, then refrigerate until it starts to gel. Whip the whipping cream. Remove Jell-O from refrigerator and put it in a mixer--beat the Jell-O mixture until foamy. Remove from mixer--add raspberries and whipped cream--stir to mix. In a mixer add egg whites and salt--beat until soft peaks form. Add white sugar slowly--beat until stiff peaks form. Add egg white mixture to Jell-O mixture--stir until mixed. Pour entire mixture into the graham cracker crust. Refrigerate overnight.