Raspberry Chiffon Pie

1. 1

   Drain raspberries; add water to syrup to make 2/3 cup.

2. 2

   Dissolve gelatin in boiling water; add lemon juice and raspberry syrup.

3. 3

   Chill until partially set.

4. 4

   Beat egg whites until soft peaks form; fold in raspberries and whipped cream.

5. 5

   Add a dash of salt and gradually add sugar.

6. 6

   Beat until stiff peaks form.

7. 7

   Fold into raspberry mixture.

8. 8

   Pile into cooled pastry shell; chill.

No additional tips available.