Mile High Raspberry Pie
- Combine sugar, egg whites, raspberries (partially thawed), vanilla, lemon juice and salt in a large mixer bowl. Beat at high speed 15 minutes, until thick and voluminous.
- Fold in whipped cream and pile mixture in baked pie shell or crumb shell.
- Freeze several hours. After pie is frozen, wrap in foil.
- To Serve: remove from freezer, slice and serve immediately.
- Will keep a few days in the freezer