1. Seperate eggs, keep the yolk in a seperate bowl and put whites in a mixing bowl.
2. Allow the egg whites to come to room temperature. Beat the eggs at highest speed until it looks like sea foam. Add cream of tartar.
3. Keep beating the whites at highest speed, until it reaches soft peaks. Remove the mixer, the peaks will stand and then fall.
4. Add sugar gradually while beating on high.
5. When you lift moxer, it forms pointy peaks that stay. Add vanilla, beat long enough to mi it in.
6. Using the back of spoon, spread the meringue over hot pie. First spreading around the rim and then the center. Use the spoon to smoth out. Make sure to seal the edges by spreading to the edge.
7. Use the back of thespoon to pull it up into peasks all over the pie. put in over right away.
8. Bake pie slowly. Bake at 350 for 23 mins.
9. Let the pie cool completely. cut pie with a wet, hot, serated knife.
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