-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
FILLING
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.
Yields
1 9-inch pie