8 INCH PIE:

2 egg whites
1/4 tsp. salt
1/4 tsp. vanilla extract
4 tbsp. granulated sugar

9 INCH PIE:

3 egg whites
1/4 tsp. salt
1/4 to 1/2 tsp. vanilla extract
6 tbsp. granulated sugar

Heat oven to 350 degrees. Set out eggs to warm at room temperature. Whites beat better when not too cold. Mix in bowl egg whites, salt, vanilla with hand or electric beater. Add sugar, a little at a time, beating well after each addition. Continue beating until stiff peaks are formed.

To test, slowly withdraw beater and hold up. Meringue should form pointed peaks so stiff they stand upright and don't cure.

With spoon, place mounds of meringue around edge of filling. To help prevent shrinking, spread so it touches inner edge of crust all around. Heap rest in center. Push out to border. With back of spoon, pull up points on meringue to make attractive. Bake 12-15 minutes or until delicately browned. Cool on rack away from drafts.