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, I 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 I inch above the rim of the pie plate.
Bake in a 300' oven for 45 minutes. Turn oven off. Let shell stand in oven, with door closed, for at least I 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 I minute. Let stand for 5 minutes. Transfer to cooled meringue crust, gently spreading to fill the crust. Chill ½ to I hour. When ready to serve, top with whipped dessert topping and fresh raspberries, if desired. Sprinkle almonds over top
Makes 10 servings.