1 (10 oz.) pkg. frozen raspberries, thawed
1 c. sugar
2 egg whites
1/4 tsp. almond extract
1 tbsp. lemon juice
1 c. heavy cream, whipped
2 (9 inch) graham cracker crusts

Combine first 5 ingredients in a bowl and whip for 15 minutes. Fold in cream, whipped. Pour into pie crusts and freeze. Serve frozen. Makes 2 pies.