9 inch pie shell
15 oz. frozen raspberries
2 tbsp. sugar
1 tbsp. unflavored gelatin
1/4 c. cold water
1/2 c. boiling water
1 tbsp. lemon juice
Pinch of salt
1/2 c. heavy cream
2 egg whites, beaten stiff

Combine berries and sugar in bowl and let thaw. Soften gelatin in cold water; add hot and stir until dissolved. Crush berries with fork; add gelatin, lemon, and salt. Chill until slightly thickened. Whip and fold in cream. Beat and fold in egg whites. Turn into baked pie shell and refrigerate to chill until firm.