This recipe comes from the Saskatoon Berry Farm in Cobble Hill, BC. It is reminiscent of the old raspberry coconut bar recipe that is usually on a sweets tray at Christmas time. The concensus around the table was to add a little coconut next time. This is definitely a keeper, with or without the extra calories from the coconut.
Spread the jam in the bottom of the pie shell.
1/2 cup butter
1/2 cup sugar
3 egg yolks
1/3 cup fine bread or cracker crumbs
1/8 tsp almond flavouring
3/4 cup ground almonds
3 eggs whites, room temperature, beaten until stiff
Mix all the filling ingredients together, except the egg whites. Fold the beaten egg whites into the filling mixture. Pour over the jam in the pie shell. Bake in 350 degree oven for about 40 minutes or until set and feels firm to touch. Allow to cool thoroughly before slicing to serve.