Raspberry Chiffon Pie - cooking recipe

Ingredients

1 envelope unflavored gelatin
1/4 c. cold water
3 eggs, separated
3/4 c. sugar, divided
1 Tbsp. lemon juice
1/4 tsp. salt
2 c. fresh raspberries
red food coloring
1 (9-inch) baked pie shell

Preparation

Soften gelatin in cold water.
In top of double boiler, beat egg yolks. Add 1/2 cup sugar, lemon juice and salt.
Cook over boiling water, stirring until thickened, about 10 minutes. Remove from heat. Stir in softened gelatin. Add crushed raspberries and a few drops red coloring.
Mix well.
Chill until mixture mounds slightly when dropped from a spoon. Beat egg
whites until soft peaks form.
Gradually add remaining sugar, beating until stiff. Fold in raspberry mixture. Spoon into baked pie shell. Chill until set.