3/4 c. granulated sugar
1 tbsp. quick cooking tapioca
1 1/2 c. fresh or frozen raspberries, crushed
1 (9 inch) baked pastry shell or graham cracker crust
1 c. whipping cream
2 tbsp. granulated sugar
2 c. fresh raspberries, halved
3 egg whites
1/2 c. sifted powdered sugar

Combine the 3/4 cup sugar and the tapioca; stir in the crushed berries. Let stand 15 minutes. Cook and stir until mixture boils. Remove from heat; let stand 20 minutes. Cover and chill. Turn chilled berry mixture into cool pastry shell. Beat cream with the 2 tablespoons sugar until soft peaks form. Spread over berry mixture. Arrange fresh berries over cream layer. For meringue, beat egg whites until frothy; gradually add the powdered sugar, beating until stiff peaks form. Spread meringue atop, sealing top edge of pastry. Broil 3-4 inches from the heat for 1-2 minutes. Serve at once.