In a saucepan, combine 1/3 cup sugar and cornstarch. Stir in milk until smooth. Cook and stir over medium heat until thickened and bubbly. Reduce heat. Cook and stir 2 minutes. Remove. Stir a small amount of mixture into egg yolks. Return all to pan, stirring constantly. Bring to a gentle boil. Cook and stir 2 minutes longer. Remove form heat; stir in butter and extract. pour hot filling into crust.
Sprinkle gelatin over 2 tablespoons cold water and let stand for 2 minutes. In a saucepan bring raspberry filing and gelatin mixture to a boil. Reduce heat. Simmer, uncovered, for 5 minutes.
Meanwhile in a mixing bowl, beat egg whites and cream of tartar on medum speed until soft peaks form. Beat in remaining water. Gradually beat in remaining sugar until glossy peaks form and sugar is dissolved.
Pour hot raspberry squce over custard. Spread meringue evenly over top. Bake at 325F for 15-18 minutes or until meringue is golden. Cool on wire rack.