2 1/2 tbsp. sugar
1/2 c. butter
1/3 tsp. salt
1 egg yolk
1 c. flour
1/3 c. finely chopped almonds

Preheat oven to 400 degrees 10 inch pie plate. Cream butter, sugar and salt until fluffy. Add egg yolk, beat thoroughly. Mix in flour and almonds. Press into pie plate. Bake 12 minutes. Cool.

FILLING:

1 (10 oz.) pkg. frozen raspberries, partially thawed & drained
2 egg whites
1 c. sugar
1/4 tsp. salt
1 tbsp. lemon juice
1/2 tsp. almond extract
1 c. Cool Whip

Place all ingredients, except Cool Whip in large bowl. Beat until mixture thickens and expands in volume, 10-15 minutes. Fold Cool Whip into raspberry mixture, pile into pie plate and freeze at least 8 hours. Serves 8.