*  Exported from  MasterCook  *
 
                           Raspberry Chiffon Pie
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Pies
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1                    Baked pastry shell -- 9-inch
 					
    1      pint          Fresh raspberries
      1/2  cup           Sugar
    1                    Unflavored gelatin envelope
      2/3  cup           Cold water
      1/4  cup           Sugar
      1/2  cup           Whipping cream -- whipped
 
 Crush raspberries and pass through strainer to remove seeds (this is optional but
it dramatically increases the enjoyability of the pie when you don't have to
fight with raspberry seeds!). Either way, you'll need 1 cup of crushed fruit. 
Add 1/2 C sugar and let stand 30 minutes. Soften gelatin in water; dissolve over
low heat; cool. Add raspberries, lemon juice and dash salt. Chill, stirring
occasionally till partially set.
 Beat egg whites to soft peaks; gradually add 1/4 c sugar, beating till stiff
peaks form. Fold in strawberry misture, then whipped cream. Chill till mixture
mounds slightly when dropped from a spoon.
 Pile into cooled shell. Chill firm, about five hours.
 Trim with whipped cream. VARIATION: You may use strawberries instead of
raspberries.
 
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