Raspberry Chiffon Pie

CRUMB CRUST

1 c Quaker Oats, uncooked

-- (quick or old-fashioned) 1/3 c Brown sugar, firmly packed

1/3 c Butter or margarine; melted

--FILLING

-- 3 oz Raspberry flavor gelatin

1 c Boiling water

1 ts Lemon juice

10 oz Frozen raspberries; thawed

3 Egg whites

1/3 c Sugar

For crust, combine oats, sugar and butter, mixing until crumbly. Firmly press onto bottom and sides of a 9-inch pie plate. Place an 8-inch pie plate on top of the crust mixture; press down. Bake in preheated moderate oven (350 F.) about 8 minutes. Remove 8-inch pie plate; cool. For filling, dissolve gelatin in boiling water; stir in lemon juice and raspberries with juice. Chill until partially set. Beat egg whites until frothy. Gradually add sugar, a tablespoon at a time, beating constantly until stiff and glossy. Fold into gelatin mixture. Chill until mixture mounds when dropped from a spoon. Pour into pie shell. Chill several hours or until set. Source: Our Favorites for family and friends Reprinted with permission from The Quaker Oats Company Electronic format courtesy of Karen Mintzias