1/3 c. butter
2 tsp. sugar
1 c. flour
1/3 c. chopped nuts (almonds, pecans or walnuts)

Cream butter and sugar together. Stir in flour; mix well. Add nuts, mixing well. Press into greased 10 inch pie plate. Bake 375 degrees 10-12 minutes until lightly browned.

CHOCOLATE LAYER:

1/2 of an 8 oz. Hershey bar with almonds
2 1/2 tbsp. brewed strong black coffee
1 1/2 tbsp. Chambord liqueur

In double boiler melt chocolate. Add coffee and Chambord. Mix together. Pour into baked pie shell. Chill or freeze.

FILLING:

1 (10 oz.) pkg. frozen raspberries
2 egg whites
1 tbsp. lemon juice
1 c. sugar
1/2 tsp. vanilla
1/4 tsp. almond extract
1/4 tsp. salt
1/2 pt. heavy cream, whipped

Thaw raspberries enough to break apart into small chunks. (Reserve a few raspberries for garnish.) Place all ingredients (except cream) into large mixer bowl. Beat on high speed 10-15 minutes until mixture expands in volume and thickens. Fold in whipped cream. Pile into pie crust and freeze at least 3 hours before serving. (Can be made and frozen ahead of time.)