Raspberry Chiffon Pie I

Ingredients

• 4  egg whites 
• 4  egg yolks beaten
• 0.3 ounce gelatin powder unflavored
• 0.8 cup heavy whipping cream 
• 1 tablespoon juice of lemon 
• 1 cup raspberries fresh crushed
• 0.1 teaspoon salt 
• 9 inch vanilla wafer crust 
• 0.3 cup water cold
• 0.3 cup sugar white

Equipment

• sauce pan

Directions

1. Soften gelatin in cold water.
2. Combine egg yolks, 1/2 cup sugar, and lemon juice in a saucepan. Cook until mixture coats a spoon. Stir in gelatin, and then mix in crushed raspberries. Chill until partially set.
3. Beat egg whites until stiff with 1/4 cup sugar and salt. Fold whipped cream and egg whites into raspberry mixture.
4. Pour filling into chilled pie crust, and chill 3 to 4 hours.