Categories: Pies, Desserts 
      Yield: 1 9-inch pie 
  
--------------------------------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. 
   
  Source: Our Favorites for family and friends 
  Reprinted with permission from The Quaker Oats Company 
  Electronic format courtesy of Karen Mintzias