Drain 1 (10 ounce) package partially thawed frozen raspberries. If necessary, add water to make 1/2 cup juice. Combine 2 tablespoons cornstarch and 1 tablespoon sugar in small saucepan; slowly add juice, stirring to make smooth paste. Cook over low heat, stirring constantly until mixture is thick and clear. Remove from heat and stir in berries. Set aside.

FILLING:

1/2 c. sugar
2 tbsp. flour
1 tbsp. cornstarch
1/4 tsp. salt
1 1/2 c. milk
2 egg yolks, slightly beaten
1 tbsp. butter
1 tsp. vanilla

Combine sugar, flour, cornstarch and salt in saucepan. Mix with wooden spoon. Blend in milk gradually, then add egg yolks. Add butter.

Cook until thick and smooth, stirring constantly. Scrape down sides of pan frequently. Remove from heat. Add vanilla. Stir until smooth and blended, scraping sides of pan well. Pour hot filling into baked 9" pie shell.

Beat egg whites at high speed until frothy. Gradually add 3 tablespoons sugar, beating at high speed until very stiff peaks form. Fold thickened fruit into egg whites. Spread evenly on hot cream filling, sealing to crust all around. Bake in moderate oven (350 degrees) about 30 minutes. Cool before serving.