3 egg whites
1/4 tsp. baking powder
1/4 tsp. salt
1/4 tsp. cream of tartar
1 c. sugar
3/4 c. quick oats
1/2 c. chopped walnuts
1/2 tsp. vanilla
1 pkg. frozen raspberries
1 tbsp. cornstarch
Whipped cream
Shredded coconut

1. Beat egg whites with baking powder, salt and cream of tartar until stiff. Add sugar gradually, beat until stiff, but not dry. Combine oats, walnuts and blend into egg whites. Fold in vanilla. Spoon into 8" or 9" pie pan, making meringue thicker around edges, leaving depression in center for filling. Bake at 325 degrees for 25 minutes until lightly browned. Cool.

2. Drain raspberries and put liquid in saucepan. Blend in cornstarch and cook over medium heat until thickened. Cool slightly and add berries. Spoon into shell. Cover with whipped cream and coconut. Refrigerate several hours before serving.