This delicious Frozen Raspberry Pie is a delightful mix of flavors and textures.  The raspberries combined with lemon juice are so fresh, the whipped egg whites and whipped cream are so light and fluffy, and the toasted almonds in the crust adds the perfect amount of crunchiness.  The other thing I love about this pie is that it can be made ahead of time.

INGREDIENTS…

1 1/4 Cups Flour

1/2 Cup Butter

1/4 Cup Toasted Chopped Almonds

3 T Sugar

1/4 t Salt

2 Egg Whites – Room Temperature

1 Cup Cream – Whipped, plus more for garnishing

1- 12 oz Package Frozen Raspberries- Thawed

1 Cup Sugar

1 T Fresh Squeezed Lemon Juice

1/2 t Almond Extract

Optional – Fresh Raspberries for garnishing

Mix the first five ingredients and press into 10″ pie plate.

 

 Poke bottom of crust before baking at 400 degrees for 10-12 minutes.

Beat room temperature eggs whites until stiff.  Be sure not to use a rubber spatula because it will soften egg whites.

Beat cream until stiff.

Mix thawed raspberries, lemon juice, cup of sugar, and almond extract.

Fold raspberry mixture into whipped egg whites.

Fold in whipped cream.

Spoon into pie crust.  Place in freezer uncovered for 20 minutes then cover with syran wrap and then tin foil and let sit over night or up to four weeks.