Berry chiffon pie

Makes 8-10 servings

Mary Blankenship

ingredients

1 9 inch graham cracker crust, baked
1 10 oz package frozen sweetened raspberries (you may substitute any frozen berry or mixed frozen berries you like)
1 egg yoke
3 egg whites
1/4 teaspoon cream of tartar
3 tablespoons sugar

1
Pre-bake graham cracker crust, cool.
2
Combine berries and gelatin in 1-quart saucepan. Stir over medium heat only until gelatin is dissolved.
3
Remove from heat; add egg yolk. Beat mixture well.
4
Chill in refrigerator, stirring occasionally, until mixture is consistency of egg whites.
5
Beat egg whites and cream of tartar until foamy. Beat in sugar, 1 tablespoon at a time; continue beating until stiff and glossy.
6
Pour berry mixture into egg whites and gently fold together until well blended.
7
Pour into baked pie shell and chill until set.