Instructions: Preheat oven to 275 degrees. Lightly oil a 9-inch pie pan. Beat egg whited until foamy. Add cream of tartar and beat just until stiff. Add sugar, 1 tablespoon at a time, and beat until meringue is stiff and glossy. Place meringue in pie plate, piling it up the sides and depressing it in the center. Bake for 1 hour and 15 minutes without opening the door. Cool in oven with door slightly ajar.

Prepare filling while meringue is baking. Combine 1/4 cup of the raspberries and 1/4 cup of the sugar with the cornstarch, salt, water, and lemon juice in a food processor. Mix until smooth. Scrape the mixture into a heavy saucepan and cook until thick, stirring constantly. Remove from stove; add gelatin, butter, and the remaining 1/2 cup sugar. stir until gelatin is dissolved. Set aside to cool. Spread a thin layer of this glaze over the bottom of the meringue shell. Carefully stir 2 3/4 cups raspberries into the remaining glaze. Pour over first layer. Top with remaining 1 cup of raspberries. Top with sweetened whipped cream.

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