Raspberry Chiffon Pie II

In a medium saucepan combine 3 cups raspberries and 2/3 cup water. Simmer over low heat until raspberries are soft. Press mixture through a sieve or strainer to remove seeds and obtain raspberry pulp.

Place gelatin and 1/4 cup cold water in a small bowl. Set aside and allow gelatin to soften.

In a medium saucepan whisk together raspberry pulp egg yolks and 2/3 cup sugar. Bring to a full boil stirring constantly. Remove from heat.

Add gelatin to raspberry mixture and stir until dissolved. Place pan in a cold water bath to cool completely.

In a large glass or metal mixing bowl beat egg whites until foamy. Add cream of tartar. Add 1/3 cup sugar a little at a time beating constantly until whites are stiff and glossy.

In a separate mixing bowl whip cream until stiff. Gently fold together with cooled raspberry mixture and meringue. Spoon mixture into graham cracker crust. Chill at least 2 hours before serving. Garnish with whole raspberries.