Fresh Raspberry Chiffon Pie

Soften gelatin in cold water. Combine egg yolks, lemon juice and 1/2 cup sugar in small saucepan. Heat slowly, stirring constantly, until mixture is thickened slightly and coats the back of a metal spoon. Remove from heat and add softened gelatin to the hot mixture; stir to dissolve.

Put 1 1/2 pints of the raspberries through a sieve to make a puree. Stir in gelatin mixture and cool until mounds slightly when dropped from a spoon. (Do not let it get too firm.)

Beat egg whites with salt until frothy. Gradually beat in remaining 1/4 c. sugar and continue beating until meringue is stiff and shiny, but not dry. Fold in raspberry mixture along with whipped cream, reserving about 1/3 of whipped cream. Pour into pie shell and refrigerate a few hours.

To serve, decorate with remaining whipped cream and berries.