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1 (9”) unbaked pie shell
1/2 cup Sunnyland Sliced Almonds
3 egg whites, beaten stiff
1 Tbsp. lemon juice
1 tsp. almond extract
1 cup sugar, 1 (10-oz) pkg. frozen raspberries, thawed
1 cup whipping cream, whipped
- Press almonds into pie shell; bake at 450° for 12 minutes. Set aside to cool.
- Beat egg whites until stiff peaks form. Add lemon juice, almond extract and sugar. Fold in raspberries and whipped cream. Spoon into pie shell; freeze 4-6 hours. Serves 8.
Recipe Picture from dole.com