Raspberry Angel Pie

This glamorous summer dessert is absolutely heavenly!

• Ready In: 16 hrs
• Serves: 8

Ingredients

• Meringue shell

• 2⁄3 cup  egg white, at room temperature (about 4 eggs)
• 1⁄8 teaspoon salt
• 1 1⁄3 teaspoons vinegar
• 1 1⁄2 teaspoons water
• 1  cup sugar
• 1⁄2 teaspoon  almond flavoring

• Filling

• 3  ounces raspberry Jell-O gelatin
• 1 1⁄4 cups boiling water
• 1  cup fresh raspberry
• 1  cup  whipping cream

Directions

1. Meringue shell:
2. Beat all ingredients together til they are really stiff and glossy.
3. Spread evenly in a well buttered pie plate, raising the meringue around the sides of the pan.
4. Preheat oven to 400°F, and turn it OFF.
5. Put the pie shell into the oven, and forget about it til the oven is cold (overnight is a good amount of time).
6. The shell will be a pale beige.
7. If it has cracked, the oven is too hot.
8. If it is tough, the oven was too cool.
9. Filling:
10. Add boiling water to the jello powder, stir til powder is dissolved.
11. Chill until mixture is consistency of egg whites.
12. Mash fresh raspberries slightly.
13. Whip cream til stiff and fold both into the jello.
14. Chill until mixture holds its shape when dropped from a spoon.
15. Spoon into prepared meringue shell.
16. Chill for several hours.
17. Garnish with sweetened whipped cream and whole raspberries at serving time.
18. If desired, raspberries could be substituted with strawberries.