Beat egg white till foamy, add 2 tablespoons sugar and continue beating until soft peaks form. Set aside.

Combine tapioca, salt, milk, remaining sugar, egg yolk and gelatin in a heavy saucepan. Let's stand for 5 minutes. Then cook over medium heat stirring constantly. Bring to a full boil.

Slowly add hot mixture to egg whites. Stir rapidly to blend. Add vanilla. Cool 20 minutes. Stir.

Place half of the tapioca mixture in the pie shell and spread evenly. Place a layer of fresh fruit over top of the tapioca then top with the remaining tapioca mixture. Place the rest of the fruit on top in a decorative manner.