PIE SHELL:

1/2 c. butter, softened
1 c. all purpose flour
1/4 c. brown sugar
1/2 c. chopped pecans

Preheat oven to 400 degrees. Put butter, brown sugar and flour into an 8" square pan. Mix well and add pecans. Spread in pan and bake 15 minutes. Remove from oven. Cool, crumble and press into 9" pie pan.

FILLING:

10 oz. pkg. frozen raspberries
3 egg whites
1 c. sugar
1 c. whipping cream

Beat raspberries (can substitute strawberries), sugar and egg whites for 15 minutes at high speed of electric mixer. Whip cream and fold into berry mixture. Pour into pie crust and freeze overnight.