Raspberry Chiffon Pie

Directions

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.