1 baked 9 inch pie shell
16 marshmallows
1 tbsp. water or canned pineapple juice
2 egg whites
1/4 c. granulated sugar
1/4 tsp. salt
2 c. chilled fresh raspberries or drained, just thawed frozen raspberries
1 qt. firm vanilla, peach or pistachio ice cream.

Refrigerate pie shell until chilled. Preheat broiler 10 minutes or as manufacturer directs. Over low heat, heat marshmallows with water, folding constantly, until marshmallows are melted. Beat egg whites until quite stiff; gradually add sugar and salt, beating until very stiff; fold in marshmallow mixture. Sprinkle 1 cup berries into pie shell; fill with ice cream; then sprinkle rest of berries onto ice cream; top with meringue, covering ice cream completely all the way around, out to edge of pie, to seal in ice cream (this helps keep ice cream firm). Broil several inches below heat until lightly browned. Serve at once.

NOTE: If you have a freezer, you can make this pie several days ahead. Just make as above, omitting berries. As soon as meringue has browned, place pie in freezer until frozen; then freezer-wrap and return to freezer. To serve, remove from freezer about 45 minutes ahead of serving. Unwrap and let stand at room temperature. Use frozen raspberries, or sweeten fresh ones a bit, and serve as sauce over pie wedges. (For variety, use any favorite ice-cream flavor. let guests top their pie wedges with a favorite sauce or choice of sundae sauces.) A dessert everyone raves about!