1/2 (14 oz.) can jellied cranberry sauce
2/3 cup sugar, divided
4 eggs, separated
1 env. unflavored gelatin (Knox)
1/4 cup cold water
1/2 tsp. salt
1 tbsp. lemon juice
1 baked (9-inch) pie shell
1/2 cup whipping cream, for garnish

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 eight minutes. Set aside.

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 sugar has been thoroughly dissolved and mixture becomes a stiff meringue. Fold into the cranberry mixture.

Fill baked pie shell and chill until firm.

Just before serving, whip the cream, sweeten slightly with sugar, and flavor with a few drops of vanilla. Spread over pie.