1/2 c. vegetable oil
2 tbsp. milk
1 1/2 c. all-purpose flour
1 tsp. salt
1 1/2 tsp. sugar
1/3 c. sliced almonds
1 (10 oz.) pkg. frozen strawberries, thawed (in syrup)
1 c. sugar
1 tbsp. lemon juice
1/8 tsp. salt
2 egg whites
1 tsp. vanilla
1/2 tsp. almond extract
1 c. whipping cream, whipped

Heat oven to 425 degrees. Combine oil, milk, flour, salt and 1 1/2 teaspoons sugar. Mix with fork. Press into 10 inch pie pan or 13 x 9 x 2 inch pan. Sprinkle with almonds. Bake 15 to 20 minutes, watching carefully. Cool.

Place remaining ingredients except whipping cream in large mixer bowl. Beat until stiff about 8-10 minutes. Fold in whipped cream. Pour into baked pie shell. freeze until firm. Cover with foil after freezing if pie is to be stored. Garnish with fresh strawberries (cut in half) when serving, if desired. 8-10 servings.