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1
Heat oven to 275F.
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2
Generously spray 9 1/2-inch (deep-dish) pie pan with no-stick cooking spray; set aside.
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3
Beat egg whites, 1 teaspoon vanilla and cream of tartar in bowl at low speed until foamy.
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4
Increase speed to high; gradually add 3/4 cup sugar, beating until stiff peaks form and mixture is glossy.
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5
Spoon into prepared pan; spread meringue over bottom and up sides.
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6
Bake 1 hour without opening oven door.
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7
Turn off oven; let meringue shell stand in oven 1 hour.
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8
Remove from oven; cool to room temperature.
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9
Place 1/2 cup half & half, egg and egg yolk in bowl; mix well.
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10
Stir in cornstarch with whisk until dissolved.
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11
Combine butter and brown sugar in 2-quart saucepan.
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12
Cook over low heat, stirring occasionally, 3-4 minutes or until butter is melted and mixture bubbles.
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13
Stir remaining 1 1/4 cups half & half into butter mixture, whisking until smooth.
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14
Increase heat to medium-high; stir in cornstarch mixture.
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15
Cook, stirring occasionally, 4-5 minutes or until mixture is thickened.
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16
Remove from heat; stir in 1 1/2 teaspoons vanilla.
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17
Place plastic food wrap directly on surface of filling.
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18
Cool 30 minutes.
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19
Spread filling into meringue shell.
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20
Cover; refrigerate at least 12 hours or overnight.
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21
Before serving, beat whipping cream in bowl at high speed until soft peaks form.
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22
Add 2 tablespoons sugar and 1 teaspoon vanilla; continue beating until stiff peaks form.
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23
Spread over filling; top with raspberries.
