The raspberries should be fully thawed. Drain the raspberries into a measuring cup and if necessary add water to measure ½ cup juice.

In a small saucepan, combine cornstarch and sugar, slowly stirring in juice. Cook over low heat, stirring constantly, until thick and clear (it will happen). Remove from heat and add berries.

Combine sugar, flour, cornstarch and salt in a saucepan. Mix with wooden spoon or a heat proof spatula. Blend in milk gradually, then add egg yolks. Add butter. Cook until thick and smooth, stirring constantly and scraping down the sides of the pan frequently. Remove from heat. Add vanilla. Stir until smooth and blended, scraping down sides of pan well. Poor hot filling into a pre-baked 9” pie shell.

Beat egg whites at high speed until frothy; add the 3 tablespoons of sugar gradually while beating. Beat at highest speed until very stiff peaks form. Fold thickened fruit into the egg whites. Using a spatula, spread evenly over the hot cream filling (just as you would a lemon meringue pie) sealing to the crust on all sides.

Bake at 350°F degrees for about 25 minutes or until the center appears to be set when wiggled and before the eggs and the fruit start to turn a light brown.

Cool before serving.