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.