Despite its name, this is a good, sweet pie.
Beat the egg whites until foamy. Continue beating, gradually adding the 2 tablespoons sugar, cream of tartar and vanilla, until stiff peaks form.
Spread meringue over hot filling, sealing to edges. Bake for 12 to 15 minutes until meringue is lightly browned.
Note: To minimize "weeping," spread the meringue on the pie filling while the filling is hot. Also, meringue pies cut better with a wet knife blade.
Note: Here are links to our piecrust recipes. Either standard or butter pastry is right for this pie.
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