Instructions: Combine sugar, egg whites, raspberries (partially thawed), vanilla, lemon juice and salt in large mixer bowl. Beat at high speed 15 minutes until thick and voluminous. Fold in whipped cream and pile mixture in baked pie 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 freezer.

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