Meringue Pie Crust
|Cream of tartar||1⁄4 Teaspoon|
|Sugar||1⁄2 Cup (8 tbs)|
Beat egg whites until frothy; add salt and cream of tartar and beat until stiff but not dry.
Gradually add sugar and beat until meringue stands in stiff peaks and is smooth and glossy.
Spread in bottom and sides of a well greased 9-inch pie plate.
Bake in a slow oven (250° F) about 1 hour or until lightly browned.
Fill with berries or ice cream just before serving.
Makes one 9-inch shell.