Cool down with this refreshing and ultra easy Frozen Berry Cream Pie that highlights the beauty of plump strawberries and raspberries.
Preheat oven to 325 degrees.
Prepare an 8-by-8-inch pan with butter. Add the flour, sugar, almonds and butter into the pan and give everything a good stir. Spread it out in the pan and place in the oven to toast for 20 minutes. Remove from the oven take out about 1/3 of the mixture and set aside. Press the rest with the back of a spoon until you've got a crust covers the entire pan. Allow it to cool completely.
Whip your egg whites. Once they're starting to get really foamy, add the sugar and whip until you've got stiff, glossy peaks.
In another bowl, whip up the cream until it's in soft peaks.
Gently stir together the egg whites, whipping cream, lemon juice and your crushed berries. Pour this lovely pink cream over your crust and gently spread it out into every corner to the pan. Take that extra bit of crunchy stuff you saved earlier and sprinkle it over the top. Cover it all with cling wrap and put it in the freezer for 3 to 6 hours or overnight. Allow it to sit on the counter for at least 15 minutes before serving.
Dip a knife into a glass of hot water to make cutting into the pie easier. Serve in squares.