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Meringue Pie Shell




Source of Recipe


Suzanne Riverman, Seattle WA.


List of Ingredients




3 egg whites
1/4 tsp cream of tartar
dash salt
3/4 C sugar

Recipe



Beat egg whites until stiff, but not dry. Add cream of tartar, salt and sugar very gradually. Beat until stiff and satiny. Spread about 2/3 of the meringue in the bottom and around the edges of an 8 inch pie pan. Drop the remaining meringue in dollops around the rim of the pie pan. Bake at 275 degrees F. for 1 hour, or until shell is light brown and crisp. Cool before filling.