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

Combine the 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 2 tablespoons sugar until soft peaks form. Spread over berry mixture. Arrange fresh berries (or frozen berries, drained) over cream layer.

For meringue, beat egg whites until frothy; gradually add powdered sugar, beating until peaks form. Spread meringue on top, sealing to edge of pastry. Broil 3 to 4 inches from heat for 1 to 2 minutes.