MMMMM----- Recipe via Meal-Master (tm) v8.05
       Title: Raspberry Chiffon Pie
  Categories: Pies, Desserts
       Yield: 1 9-inch pie
 MMMMM------------------------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
       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