Frozen Raspberry Mousse Pie


Here’s something luscious to cool you off … enjoy!

Pastry:

1/3 cup butter
2 ½ Tbsp. sugar
1/3 tsp. salt
1 egg yolk
1 cup flour
1/3 cup finely chopped almonds

Filling:

1 10-oz. pkg. frozen raspberries, partially thawed and drained
2 egg whites
1 cup sugar
1 Tbsp. lemon juice
¼ tsp. vanilla
¼ tsp. almond extract
1/8 tsp. salt
1 cup whipping cream

Preheat oven to 400 degrees. Grease a 10-inch pie plate. Cream butter, sugar and salt until fluffy. Add egg yolk and beat thoroughly. Mix in flour and almonds. Press into prepared pie pan. Bake 12 minutes. Cool completely.

Place ingredients for filling, except cream, in large bowl of electric mixer. Beat until mixture thickens and expands in volume, up to 15 minutes. Whip cream and fold into raspberry mixture. Pile into pastry and freeze at least 8 hours.

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