2 8" graham cracker crusts
1 1/2 pt. fresh raspberries
1 c. sugar
1/4 tsp. almond extract
1 tbsp. lemon juice
2 egg whites
1 1/2 c. whipping cream (or heavy cream)

Beat cream and set aside. Combine all ingredients (except cream). Beat for 15 minutes. Egg whites will not be stiff. Fold cream and raspberry ingredients together and pour into 2 crusts. Freeze 3 to 4 hours. Serve frozen. Makes two 8 inch pies for 8 to 10 people.