CRUST:

1 3/4 c. toasted almonds
3 tbsp. butter, melted
1 tbsp. light corn syrup

FILLING:

10 oz. white chocolate, chopped
3 tbsp. butter
1/3 c. evaporated milk
1 3/4 c. whipping cream
3 tbsp. white creme de cacao
2 tsp. vanilla
1/4 tsp. almond extract
2 egg whites
2 tbsp. sugar
1 pt. fresh or frozen raspberries

FOR CRUST: Butter a 9" pie pan. Coarsely chop the almonds and put in bowl. Stir in melted butter and corn syrup; press into bottom and up sides of pie pan. Freeze.

FOR FILLING: Melt chocolate with butter and milk in top of double boiler over simmering water; stir until smooth. Remove from water, set pan in bowl filled with ice and water. Let cool until thick, stirring occasionally.

Meanwhile, beat cream until stiff.

When chocolate mixture is cool and thick, remove the pan from ice water bowl and stir in creme de cacao, vanilla and almond extract. Gently fold chocolate mixture into whipped cream. Beat egg whites with clean beaters until soft peaks form. Add sugar, 1 tablespoon at a time; beat until stiff. Fold egg whites gently into chocolate mixture. Pour into crust; smooth the top. Freeze. After pie is frozen solid, wrap with plastic wrap.

Remove pie from freezer about 15 minutes before serving. Serve with raspberries. Makes 8 to 10 servings.