1 (9 or 10-inch) baked pie shell
2 egg whites
Dash of salt
3/4 c. sugar
1 (10 oz.) pkg. frozen raspberries, partially thawed and drained
1 tbsp. lemon juice
1/2 c. whipping cream, whipped
1 tsp. vanilla

Beat egg whites and salt until frothy. Add sugar slowly and beat until well mixed. Add raspberries and lemon juice and beat at high speed for 10-15 minutes, until thick. Fold in whipped cream and vanilla. Pour mixture into baked, cooled pie shell. Freeze 4 hours.