Raspberry Chiffon Pie

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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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