Strawberry Angel Pie
|Cream of tartar||1⁄8 Teaspoon|
|Sugar||3⁄4 Cup (12 tbs)|
|Whipping cream||1⁄2 Pint|
|Fresh strawberries||1 Pint|
Have egg whites at room temperature.
Combine egg whites and salt and beat with a wire whip, not a rotary beater until frothy.
Add cream of tartar and beat until stiff.
Add sugar in 4 portions and beat well after each addition.
Mixture should be smooth, thick and glossy.
Spread mixture lightly on bottom and sides of a well-buttered, 8-inch pie pan.
Bake in a very slow oven (225° F.) for about 1 hour.
If oven does not register below 250° F., keep door open slightly.
Remove from oven and cool.
Loosen from pan carefully but leave meringue shell in pan if desired.
Fill with half the whipped cream, then sweetened strawberries and then top with remaining whipped cream.
Chill for 15 to 30 minutes before serving.