- 1 1/2 (.25 ounce) packages unflavored gelatin
- 1/4 cup cold water
- 4 egg yolks, beaten
- 1 tablespoon lemon juice
- 1/2 cup white sugar
- 1 cup fresh raspberries, crushed
- 4 egg whites
- 1/4 cup white sugar
- 1/8 teaspoon salt
- 3/4 cup heavy whipping cream, whipped
- 1 (9 inch) vanilla wafer crust
- Soften gelatin in cold water.
- Combine egg yolks, 1/2 cup sugar, and lemon juice in a saucepan. Cook until mixture coats a spoon. Stir in gelatin, and then mix in crushed raspberries. Chill until partially set.
- Beat egg whites until stiff with 1/4 cup sugar and salt. Fold whipped cream and egg whites into raspberry mixture. Pour filling into chilled pie crust, and chill 3 to 4 hours.