Yield: 8 servings
| Measure | Ingredient |
|---|---|
| 1½ cup | graham cracker crumbs |
| 2 tablespoons | sugar |
| 32 eaches | large marshmallows (approx 6 |
| 1 cup | milk |
| ½ cup | water |
| 4½ tablespoon | sugar |
| 1 pg | (10 oz) raspberries, frozen |
| ¼ cup | butter, melted |
| ¼ teaspoon | almond extract |
| 2 cups | whipping cream |
| 1 teaspoon | lemon juice |
| 2 tablespoons | cornstarch |
CRUST
FILLING
TOPPING
Combine crumbs, sugar and butter. Press against bottom and sides of 8-inch spring form pan. Bake at 375 degrees for 8 minutes. Let cool.
Meanwhile, heat marshmallows, milk and almond extract over medium heat until marshmallows have melted; stir frequently. Chill until mixture begins to set. Whip cream, and fold in marshmallow mixture. Pour into crumb crust. Chill until firm. Allow raspberries to defrost partially. Drain, reserving juice. Combine juice with water, sugar, lemon juice and cornstarch. Stir while cooking over medium heat until mixture becomes clear and thick. Add berries to glaze and spoon over pie filling. Serves 8