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Red Raspberry Chiffon Pie

1 c. Bisquick baking mix
1/4 c. butter or margarine, softened
3 tbsp. boiling water

Combine mix and butter in small bowl, add boiling water stir vigorously until dough forms ball and cleans bowl. Pat dough into 9 inch pie pan with floured hands, bring dough to the edge of pan. Bake at 450ºF. for 8-10 minutes. Cool. 

Filling
 

 

1/4 c. sugar
1 env. unflavored gelatin
1 (10 oz.) pkg. frozen red
raspberries, thawed
3 egg whites
1/3 c. sugar
1/2 c. chilled whipping cream

Stir 1/4 cup sugar, gelatin and raspberries with the syrup in saucepan. Cook over medium heat until mixture boils. Chill in bowl of ice or refrigerate. Stir occasionally. Beat egg whites until foamy, beat in 1/3 cup sugar, 1 tablespoon at a time, until very stiff. Beat cream in chilled bowl, combine with berry mixture into meringue. Pile into pie shell. Chill at least 4 hours or until set.

 

 

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