1 (9 inch) ungreased pie pan
1 (3 ounce) package white chocolate candy mix
4 cups boiling water
2 cups raspberries
1 cup blanched slivered almonds
2 tablespoons white sugar
4 teaspoons almond extract
Puree blueberries in blender or food processor.
Combine boiling water, raspberry puree, and almonds in food processor. Process until desired consistency is reached. Pour mixture into pastry shell.
Scoop pie filling into pastry shell. Chill at least 1 hour (or as long as 24 hours) before serving.