4 egg whites
1 c. sugar
14 soda crackers, rolled fine
1 tsp. baking powder
1/2 c. chopped walnuts or pecans
2 (10 oz.) pkgs. frozen raspberries
2 tbsp. cornstarch
2 tsp. sugar
1/2 pt. heavy cream, whipped

Thaw raspberries. Beat egg whites stiff, adding sugar gradually. Mix cracker crumbs, baking powder, and nuts; then fold into the egg whites. Spread meringue over bottom and up sides of a 9-inch pie pan and bake at 350 degrees for 30 minutes; let cool.

Drain thawed raspberries, reserving 1 cup syrup. Thicken syrup with 2 tablespoons cornstarch, cooking well until thickened; let cool. Add raspberries and chill.

Meringue and berries may be prepared a day ahead to this point. Several hours before serving, spread berries on meringue and top with whipped cream, sweetened with 2 teaspoons sugar. Refrigerate until serving. Yield 8-10 servings.