Cranberry Chiffon Pie - cooking recipe

Ingredients

1 pkg. lemon gelatin
1/2 c. hot water
1 can whole cranberry sauce
1 Tbsp. lemon juice
dash of salt
2 egg whites
6 Tbsp. sugar
1/2 c. whipped cream
1 (9-inch) graham cracker pie shell

Preparation

Dissolve gelatin in hot water.
Combine cranberry sauce, lemon juice and salt in saucepan.
Heat mixture just to the boiling point. Remove and add gelatin, stirring until dissolved. Cool and then chill until it begins to set. Beat egg whites until stiff. Add sugar and beat so standing in peaks.
Fold this and whipped cream into cranberry mixture.
Pour into pie shell. Chill until firm. Serve with dab of whipped cream on each piece.