----- Now You're Cooking! v4.20 [Meal-Master Export Format]
 
       Title: Raspberry Chiffon Pie
  Categories: desserts, pies
       Yield: 1 9-inch pie
 
 --------------------------------CRUMB CRUST---------------------------------
       1 c  quaker oats, uncooked -
            -(quick or o
     1/3 c  brown sugar, firmly packed
     1/3 c  butter or margarine; melted
 
 ----------------------------------FILLING-----------------------------------
       3 oz raspberry flavor gelatin
       1 c  boiling water
       1 ts lemon juice
      10 oz frozen raspberries; thawed
       3    egg whites
     1/3 c  sugar
 
   For crust, combine oats, sugar and butter, mixing until crumbly.
   Firmly press onto bottom and sides of a 9-inch pie plate.  Place an
   8-inch pie plate on top of the crust mixture; press down.  Bake in
   preheated moderate oven (350 F.) about 8 minutes.  Remove 8-inch pie
   plate; cool.
 
   For filling, dissolve gelatin in boiling water; stir in lemon juice
   and raspberries with juice.  Chill until partially set.  Beat egg
   whites until frothy.  Gradually add sugar, a tablespoon at a time,
   beating constantly until stiff and glossy.  Fold into gelatin
   mixture.  Chill until mixture mounds when dropped from a spoon.  Pour
   into pie shell.  Chill several hours or until set.
 
   Source: Our Favorites for family and friends Reprinted with
   permission from The Quaker Oats Company Electronic format courtesy of
   Karen Mintzias
 
 
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