Raspberry Chiffon Pie I - cooking recipe

Ingredients

1 1/2 (.25 ounce) packages unflavored gelatin
1/4 cup cold water
4 egg yolks, beaten
1 tablespoon lemon juice
1/2 cup white sugar
1 cup fresh raspberries, crushed
4 egg whites
1/4 cup white sugar
1/8 teaspoon salt
3/4 cup heavy whipping cream, whipped
1 (9 inch) vanilla wafer crust

Preparation

Soften gelatin in cold water.
Combine egg yolks, 1/2 cup sugar, and lemon juice in a saucepan. Cook until mixture coats a spoon. Stir in gelatin, and then mix in crushed raspberries. Chill until partially set.
Beat egg whites until stiff with 1/4 cup sugar and salt. Fold whipped cream and egg whites into raspberry mixture. Pour filling into chilled pie crust, and chill 3 to 4 hours.