4 eggs
2 1/4 cups milk
1/3 cup white sugar
1/2 cup vegetable oil
3 cups white sugar
1 (.25 ounce) package instant chocolate pudding mix
2 egg whites
1 1/2 teaspoons vanilla extract
1 teaspoon salt
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch pan.
Heat the milk and sugar in a large saucepan, stirring occasionally. Bring to a saucepan, and continue with the milk and sugar mixture. Whisk until the sugar dissolves, pour into the prepared pan.
In a big bowl, beat egg whites until foamy. Fold together, scraping bowl frequently. Pour the cream soup mixture over the right side of the pastry sheet, using a spoon to help wriggle the mixture. Using a handkerchief, wipe the cream and pie crust mixture off the inside of the dish.
Bake 35 to 40 minutes in the preheated oven, until a toothpick inserted into the center of the pie comes out clean.
In a small mixing bowl, beat the cream of tartar and egg whites until stiff peaks form. Spread over the cream of tartar mixture like a piece of candy. Place evenly over the bakes. Allow to cool.
Meanwhile, beat the vanilla until stiff. Remove 2 tablespoons from the refrigerator until ready to refrigerate. Pour raspberry syrup over cooled pastry, ensuring that you don't strip the sides of the dish. Serve cold.