PASTRY:

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

FILLING:

10 oz. pkg. frozen raspberries, thawed and drained
2 egg whites
1 c. sugar
1 tbsp. lemon juice
1/4 tsp. vanilla extract
1/4 tsp. almond extract
1/8 tsp. salt
1 c. whipping cream

Preheat oven to 400 degrees. Grease a 9-inch pie pan. Cream butter, sugar and salt until fluffy. Add egg yolk and beat thoroughly. Mix flour and almonds. Press into prepared pie pan. Bake 12 minutes. Cool.

Place all ingredients for filling except whipping cream in large bowl. Beat until it thickens, approximately 15 minutes. Whip cream and fold into raspberry mixture. Pile into pastry and freeze at least 8 hours.