Yield: 1 9-inch pie
|1 cup||Quaker Oats, uncooked (quick or old-fashioned)|
|⅓ cup||Brown sugar, firmly packed|
|⅓ cup||Butter or margarine; melted|
|3 ounces||Raspberry flavor gelatin|
|1 cup||Boiling water|
|1 teaspoon||Lemon juice|
|10 ounces||Frozen raspberries; thawed|
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