Raspberry Cream Pies

2 baked 9-inch pie crusts

Raspberry Filling:
1 cup water
1/2 cup granulated sugar
1 tablespoons cornstarch
1/8 teaspoon salt
1/4 cup water
1/4 teaspoon lemon juice
1 (3 ounce) box raspberry Jell-O
3 cups fresh raspberries

Vanilla Filling:
3 cups milk, scalded
1/2 cup cornstarch
1 1/3 cups granulated sugar
1/8 teaspoon salt
1 teaspoon vanilla extract
3 egg yolks
1 cup milk

Raspberry Filling: Heat the 1 cup water and sugar. Mix the cornstarch, salt, 1/4 cup water and lemon juice. Add to water-sugar mixture. Boil until mixture is clear. Add Jell-O and stir to dissolve. Add raspberries and let cool.

Vanilla Filling: Place 3 cups milk in kettle. Heat to scalding.

Mix cornstarch, sugar, salt, vanilla extract, egg yolks and 1 cup milk. Slowly blend into hot milk, stirring constantly until thick. Cool.

Pour 2 cups Vanilla Filling into each pie shell. Place 2 cups Raspberry Filling on top of Vanilla Filling.

Serve topped with whipped cream.