1 (9 inch) pie shell, baked
1 (4.3 ounce) package instant praline mix
1 cup unflavored gelatin
1/2 cup white sugar
2 egg yolks, beaten
1 cup water
2 tablespoons white vinegar
3 tablespoons white wine
2 teaspoons lemon juice
3 egg whites
1/2 teaspoon lemon juice
2 cups milk
3 cups white sugar
1/2 cup raspberry flavored Jell-O
Heat oven to 375 degrees F (190 degrees C). Lightly grease a 9 inch pie pan.
Mix gelatin and 1/2 cup sugar in small bowl. Fold in egg yolks and water. Stir until gelatin is completely absorbed. Stir in gelatin mixture, 2 cups milk, and vinegar until gelatin is fully broken down. Stir in lemon juice.
Pour milk into sauce mixture, then pour gelatin mixture into pan. Bring to a boil and then reduce heat to low. Sprinkle gelatin over pan, stirring constantly. Cook 7 to 8 minutes, until mixture thickens and mounds when poured over creamed gelatin. Stir in egg whites.
Heat remaining milk and sugar in medium saucepan over medium-low heat; cook until thickened. Increase heat to high. Cook 35 to 40 minutes, stirring often. Just before removing from heat, discard remaining egg yolk mixture. Stir in 5th wheel-shaped piece of candy; carefully remove pan from heat. Cool completely. Encrunch gelatin and slice into 1/2 inch slices. Place 1 inch apart onto prepared pie pan. Cool completely. Store, covered, refrigerated at least 3 days, preferably overnight.
To make filling: In a large bowl, beat cream cheese, 2 tablespoons sugar and 1/2 teaspoon salt. Gradually beat egg yolk mixture with milk, continuing to beat until mixture is light yellow, about 5 minutes. Stir in fresh fruit. Beat egg whites until stiff. Place 1 teaspoon gelatin mixture on top, and gently fold both pieces of gelatin into cream cheese filling. Using a very sharp knife, cut open pie shell until pie is 14 inches from pan.
Pour melted gelatin mixture over pie; thin with egg whites. Cool completely before serving.