1 baked 9-inch baked pie shell
2/3 cup sugar
4 eggs
1 envelope Knox gelatin
1/4 cup cold water
1/2 teaspoon salt
1 tablesoon lemon juice
1/2 cup whipping cream

Place cranberry sauce, 1/3 cup sugar and egg yolks in the top of a double boiler and beat until mixed. Heat, stirring constantly until custardy, about 8 minutes. Add gelatin which has been softened in the cold water. Add salt and lemon juice.

Cook until the mixture begins to congeal. Beat egg whites until stiff and gradually add remaining third cup of sugar, beating until dissolved and mixture becomes a stiff meringue.

Fold into the cranberry mixture. Fill baked shell and refrigerate for several hours.

Whip the cream with a teaspoon or so of fine sugar and a few drops of vanilla or rum. Spread over pie just before serving.