Raspberry Snow Pie

Bake shell at 425 degrees for 12 minutes. Makes 1 9-inch pie.

• 2 eggs, separated
• ½ cup sugar
• 1/8 tsp. salt
• 1¼ cups milk
• 1 envelope unflavored gelatin
• 1 tbsp. lemon juice
• ½ tsp. vanilla
• 1 cup cream for whipping
• 2 cups (1 pint) fresh red raspberries, washed and dried

Beat egg yolks slightly in the top of a double boiler; stir in ¼ cup of the sugar, salt, and milk; sprinkle gelatin over top to soften.

Cook gelatin mixture, stirring constantly over simmering water for 15 minutes or until gelatin dissolves completely and mixture thickens slightly and coats a metal spoon.

Strain into a large bowl; stir in lemon juice and vanilla. Set bowl in a pan of ice and water to speed up setting. Chill, stirring often, at room temperature just until as thick as unbeaten egg whites.

While gelatin mixture chills, beat egg whites until foamy-white and double in volume in a small bowl; sprinkle in remaining ¼ cup sugar, 1 tbsp. at a time, beating all the time until sugar dissolves and meringue stands in firm peaks. Beat cream until stiff in a bowl.

Fold meringue, then whipped cream into thickened gelatin mixture; gently fold in raspberries.

Spoon into cooled pastry shell. Chill several hours, or until firm.