Raspberry Meringue Pie

1/3 cup plus 1/4 cup sugar, divided
3 tbsp cornstarch
1 1/2 cups milk
4 eggs, separated
1 tsp butter
1/4 tsp almond extract
1 graham cracker crust (10 inches)
1 1/8 tsp unflavored gelatin
2 tbsp plus 1/4 tsp cold water, divided
1 can (21 oz) raspberry pie filling
3/4 tsp cream of tartar

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 longer. Remove from heat. Stir a small amount of the mixture into the egg yolks. Return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from heat; stir in butter and vanilla. Pour hot filling into the crust. Sprinkle the gelatin over 2 tbsp cold water; let stand for 2 minutes. In a saucepan, bring raspberry filling and gelatin mixture to the boil. Reduce heat; simmer, uncovered, for 5 minutes. Meanwhile, in a mixing bowl, beat egg whites and cream of tartar on medium speed until soft peeks form. Beat in remaining water. Gradually beat in remaining sugar on high until stiff glossy peaks form and sugar is dissolved. Pour hot raspberry filling over custard. Spread meringue evenly over hot filling, sealing edges to the crust. Bake at 325 degrees F for 15 to 18 minutes or until meringue is golden. Cool on a wire rack 1 hour. Refrigerate at least 3 hours before serving.