Source: Vintage Recipes from Amy Vanderbilt's Complete Cookbook (c. 1961)(Drawings by Andy Warhol)
4 egg whites
1/8 tsp salt
1/4 tsp cream of tartar
1 cp sifted granulated sugar
1 tsp vanilla
1 - Start oven at slow (275 degrees FD.).
2 - Grease 9-inch pie pan thoroughly.
3 - Beat egg whites with salt until foamy.
4 - Continue to beat, adding cream of tartar until they stand in soft peaks when the beater is withdrawn.
5 - Add sugar, about 2 tbsp at a time, beating until meringue is thick and glossy.
6 - Stir in vanilla.
7 - Spread meringue thickly over bottom and sices of prepared pie pan.
8 - Build meringue up around edge to rim.
9 - Let bottom be about 1/4 inch thick, sides about 1 inch thick.
10 - Bake 40 to 45 minutes or until surface is crusty.
11 - Do not let brown.
12 - Loosen meringue from pan with spatula while still warm.
13 - Let cool before filling with fruit, ice cream, or custard.
Filled, the shell make 6 servings.
I usually call this Mrs. Durham's Angel Pie, because the recipe was
sent to me in my editorial days and I gave Mrs. Durham a prize for it.
She used this meringue crust as a base for tart lemon custard filling and
topped it with whipped cream.