Raspberry Chiffon Pie - cooking recipe

Ingredients

1 (10 oz.) pkg. frozen red raspberries, thawed
1 (3 oz.) pkg. raspberry jello
3/4 c. boiling water
2 Tbsp. lemon juice
1/2 c. whipping cream, whipped
2 egg whites
1/4 c. sugar
1 baked 9-inch pastry shell
dash of salt

Preparation

Drain raspberries.
Add water to syrup to make 2/3 cup. Dissolve jello in boiling water. Add lemon juice and raspberry syrup. Chill until partially set. Beat until soft peaks form. Fold in raspberries and whipped cream. Add dash of salt to egg whites. Beat until soft peaks form.
Add sugar gradually. Beat to stiff peaks.
Fold into raspberry mixture.
Pile into cooled pastry shell. Chill.