| • | 12 oz. The Perfect Purée Red Raspberry Puree, thawed |
| • | 8 oz. granulated sugar |
| • | 2 large egg whites |
| • | 1 tbsp. lemon juice |
| • | 1/4 tsp. vanilla |
| • | 1/4 tsp. almond extract |
| • | 1/8 tsp. salt |
| • | 8 oz. heavy whipping cream |
| • | 1 9-inch prepared graham cracker crust |
| |
| Method: |
| 1. | In a large bowl stir together 8 oz. of the Red Raspberry Puree, sugar, egg whites, lemon juice, vanilla, almond extract, and salt. Beat mixture on high speed of electric mixer about 15 minutes or until mixture thickens and doubles in volume. |
| 2. | In another bowl beat whipping cream to soft peaks. Fold cream into Red Raspberry mixture. Do not stir. |
| 3. | Turn mixture into graham cracker crust, mounding top. Cover tightly with a foil tent to protect top surface of pie; freeze at least 8 hours. |
| |
| To Serve: |
| Let stand 15-20 minutes at room temperature. Cut into wedges and spoon some of the remaining 4 oz. Red Raspberry Puree over each serving. |
| Flavor Suggestions: |
| You can also prepare this pie with The Perfect Purée Apricot, Strawberry, Blackberry, Mango or Papaya Puree. |
