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1
Preheat oven to 350u00b0F.
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2
Blend almonds, butter and 3 Tablespoons sugar in a small bowl.
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3
Press evenly over the bottom and side of a very lightly buttered 9-inch pie plate.
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4
Bake for ten minutes or until lightly golden.
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5
Cool completely on a wire rack.
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6
Mix gelatin and 1/2 cup sugar in the top of a double boiler; beat in egg yolks until light and fluffy; blend in wine and water.
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7
Place over simmering water and cook, stirring constantly until gelatin dissolves and mixture coats a spoon; pour into a large bowl.
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8
Set bowl in a pan of ice water to speed setting.
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9
Chill at room temperature, stirring often just until as thick as an unbeaten egg white.
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10
While the gelatin chills, beat the egg whites in a medium bowl with the cream of tartar until doubled in volume; beat in remaining 1/4 cup sugar, one tablespoon at a time until meringue stands in firm peaks.
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11
Beat cream until stiff in a second bowl.
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12
Fold meringue and whipped cream gently into the thickened gelatin mixture until no streaks of white remain.
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13
Fold in about five drops of red food coloring to tint the mixture pink.
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14
Chill again if necessary until thick enough to mound when spooned into cooled crust.
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15
Chill for four hours or until firm.
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16
Garnish with whipped cream, if desired.
