24 lg. marshmallows
1 c. crushed pineapple, undrained
1 tbsp. lemon juice
1 1/2 c. whipping cream, whipped
Toasted almonds

Heat in saucepan marshmallows, pineapple, lemon juice, until marshmallows are melted. Chill until cool and partially set. Fold in whipped cream. Top with toasted almonds. Pour into baked pie shell. Chill.

BAKED PIE SHELL:

Mix 1 cup flour, 1/2 teaspoon salt. Cut in 1/3 cup plus 1 tablespoon shortening. Sprinkle with 2 tablespoons ice water. Mix with fork. Round into a ball. Roll out on floured covered board 1 inch larger than pan. Trim and flute edges. Bake 8-10 minutes at 350 degrees.