4 egg whites, room temperature
1/4 tsp. cream of tartar
1 c. sugar
Pinch of salt
1 tsp. vanilla

Cut brown paper to fit a lard can lid. Preheat oven to 250 degrees. Beat egg whites and cream of tartar until very stiff and dry. Gradually add sugar, salt, and vanilla. Beat until sugar is dissolved and mixture holds peaks.

Shape meringue mixture on paper on flat side of lid, so that it has the shape of a pie shell. Bake at 250 degrees about 1 hour or until light brown. Reduce heat to 200 degrees for 2-3 hours longer. Turn off oven and leave meringue inside while oven cools, until shell is crisp and hard.

For the filling make a chocolate pudding and cool it. Put it in pie shell and top with sweetened whipped cream.