Raspberry Chiffon Pie

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.

No additional tips available.