Mile High Pie
Almond Pie Shell:
- 1/4 cup butter
- 1/4 tsp. salt
- 2 Tbsp. sugar
- 1 egg yolk
- 3/4 cup sifted flour
- 1/4 cup finely chopped almonds or pecans
- 1 package (10 oz.) frozen raspberries or strawberries
- 1 cup sugar
- 2 egg whites, at room temperature
- 1 Tbsp. lemon juice
- pinch salt
- 1 cup whipping cream
- 1/2 tsp. almond extract
Cream butter, salt and sugar. Add egg yolk and stir in flour and nuts. Press dough into 9 inch pie plate. Refrigerate for 30 minutes. Bake at 350 degrees F for 15 minutes. Chill before pouring in filling.
For Filling: Thaw berries and remove a few for garnish. In mixing bowl, combine berries, sugar, egg whites, lemon juice and salt. Beat for 15 minutes or until stiff. Whip cream with almond extract. Fold into berry mixture. Mound in almond pie shell and freeze until firm. Garnish with reserved berries.
By Robin from Washington, IA
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