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Raspberry Pie

Raspberry Pie
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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


  1. Press almonds into pie shell; bake at 450° for 12 minutes. Set aside to cool.
  2. 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.

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