Raspberries, chocolate and meringue, a great combination
Place egg whites in a medium mixing bowl; let stand at room temperature for 30 minutes.
Spray a 9-inch pie plate with nonstick coating; set aside.
For meringue, add cream of tartar and salt to egg whites.
Beat with electric mixer on medium speed till soft peaks form (tips curl). Gradually add sugar, 1 tablespoon at a time, beating on high speed till stiff peaks form (tips stand straight) and sugar is almost dissolved, about 7 minutes.
Spoon into prepared pie plate and spread evenly, building up the sides to about 1 inch above the rim of the pie plate.
Bake in a 300 degree oven for 45 minutes.
Turn oven off.
Let shell stand in oven, with door closed, for at least 1 hour.
Remove from oven. Cool completely.
Place milk, pie filling and coffee granules or espresso powder in a large mixing bowl.
Beat on low speed with an electric mixer for 1 minute.
Let stand for 5 minutes.
Transfer to cooled meringue crust, gently spreading to fill the crust.
Chill 1/2 to 1 hour.
When ready to serve, top with whipped dessert topping and fresh raspberries, if desired.
Sprinkle almonds over top.
Makes 10 servings.