Recipe: Raspberry Velvet Pie

RASPBERRY VELVET PIE

10 oz. thawed red raspberries
2 Tbl. lemon juice
1 3oz pkg. raspberry gelatin
2 egg whites
1 sm. carton whipped topping
dash of salt
1/4 c. sugar baked 9" pie shell

Drain raspberries, RESERVING JUICE. Add enough water to reserved juice to measure 2/3 c. Dissolve gelatin in 3/4 c. boiling water. Stir in lemon juice and raspberry juice. Chill until partially set. Beat until fluffy. Fold in raspberries and 1/2 of whipped topping. Beat egg whites with salt and sugar until stiff. Fold into raspberry mixture. Spoon into pie shell and chill for several hours. Top with remaining whipped topping.