Mile High Raspberry Pie

• 1/4 cup butter or margarine
• 1/4 teaspoon salt
• 2 tablespoons sugar
• 1 each egg yolks
• 3/4 cup flour, all-purpose sifted
• 1/4 cup almonds finely chopped
• 12 ounces raspberries frozen, thawed
• 1 cup sugar
• 2 each egg whites room temperature
• 1 tablespoon lemon juice
• 1 dash salt
• 1 cup heavy whipping cream whipped
• 1/2 teaspoon almond extract

1. Cream butter, salt and sugar until light and fluffy.
2. Add egg yolk and beat well.
3. Stir in flour and almonds to make a firm dough.
4. Press into a 9 inch pie plate.
5. Refrigerate 30 minutes.
6. Bake at 400~ for 15 minutes or until golden.
7. Thaw raspberries.
8. In a large bowl, combine raspberries, sugar, egg whites, lemon juice and salt.
9. Beat for 15 minutes or until stiff.
10. Fold in whipped cream and almond extract.
11. Mound in baked pastry shell.
12. Freeze until firm.

butter, salt, sugar, egg yolks, flour, raspberries, sugar, egg whites, lemon juice, salt, heavy whipping cream whipped, almond

Taken from recipeland.com/recipe/v/mile-high-raspberry-pie-6046 (may not work)