1 baked 9" pastry shell
1 env. (1 tbsp.) unflavored gelatin
1/2 c. cold water
2 c. (1/2 lb.) fresh cranberries
2 egg whites
1 c. sugar
1 tbsp. lemon juice
1/4 tsp. salt
1 c. whipping cream
1 tbsp. sugar

Prepare and bake pastry shell; cool. Soften gelatin in water. In medium saucepan, combine cranberries and softened gelatin. Bring to boil; simmer 5 minutes, stirring often. Cool.

In large mixer bowl, combine egg whites, the 1 cup sugar, the lemon juice, salt and cranberry mixture. Beat until mixture holds firm peaks, about 6-8 minutes; pile into pastry shell. Chill 4-5 hours. Whip cream and 1 tablespoon sugar; spoon in circle atop pie. If desired, drizzle cooled Classic Cranberry Sauce over whipped cream dollops.