This recipe is from The Paddock in Vermont.

1	large	Egg white
1	cup	Sugar
1	tsp	Cream of tartar
1/2	cup	Boiling water
1-1/3	Tbsp	Plain gelatin
1	cup	Raspberry juice
1		Baked pie shell

• In bowl place egg white, sugar, cream of tartar, and boiling water. Beat at medium speed for 20 minutes.
• While mixture is beating, dissolve gelatin in 1/4 cup of juice over low heat. Add rest of juice and set in coldest part of refrigerator until thickened but not firm.
• Add to egg white mixture beating until blended.
• Pour into pie shell and keep in refrigerator until ready to serve.
• May be served plain or with whipped cream.