Beat egg whites with baking powder, salt and cream of tartar until
nearly stiff. Add sugar, gradually, beating until very stiff, but not
dry. Combine oats and walnuts and blend into egg whites mix. Fold in
vanilla. Spoon into 9" pie plate, making the meringue thick around
the edges, leaving a depression in the center for filling. Bake at
325 F for 25 minutes, or until lightly browned. Cool. Drain
raspberries and place juice in small saucepan. Carefully blend in
cornstarch and cook over medium heat until juice is thickened. Cool
slightly and then blend into berries.Spoon into cooled meringue
shell. Cover with whipped cream and garnish with coconut. Refrigerate
several hours before serving.
