Puree raspberries - add sugar and lemon juice - fold in whipped egg whites and whipped cream. Pour into pie crust and freeze. When frozen drizzle with melted chocolate. I use Magic Shell. Keep frozen until serving time, garnish with whipped cream.
Combine crushed cookies and melted butter in pie plate until thoroughly blended. Press mixture firmly to the bottom and sides of pie plate bringing crumbs evenly up to the rim. Chill one hour before filling.
