1 (9 1/2 inch) pie shell, unbaked
1/2 c. slivered almonds
1 (10 oz.) pkg. frozen raspberries, thawed
3 egg whites
1 tbsp. lemon juice
1 c. sugar
1 tsp. almond extract
1 c. whipping cream, whipped

Prepare unbaked pie shell and press almonds into it. Bake until golden brown at 450 degrees, about 10-12 minutes. Mix raspberries, egg whites, lemon juice, sugar and almond extract and beat until very stiff. Fold in whipped cream. Spoon into pie shell and freeze at least 5 hours. Remove from freezer 15 minutes before serving. Serves 10-12.