FOR THE SHELL:

2 egg whites, at room temperature
Dash of salt
1/4 tsp. cream of tartar
1/4 tsp. vanilla

Beat until stiff, then beat in 1 teaspoon at a time, 1/2 cup sugar. When very stiff, spread roughly in a buttered 8 or 9-inch pie pan, higher near the edges. Bake 1 hour at 275 degrees until creamy in color and firm to touch. Cool before filling.

FRUIT FILLING:

Several hours before serving, add 3 tablespoons powdered sugar and 1/2 teaspoon vanilla to 1/2 pint of whipping cream, whip stiff. Spread about 1/3 in shell. Dice 1 orange, 2 ripe bananas, mix 1/2 cup flaked coconut, 1/2 cup pineapple tidbits and fill shell. Top with rest of whipped cream. Sprinkle with coconut and teaspoon of orange rind, chill before serving.