1 (9inch) pie shell, baked
1 qt. strawberries
1/2 c. water
1 1/4 c. sugar
1/2 tsp. cream of tartar
2 egg whites
Pinch of salt
1/2 tsp. vanilla

Wash, hull and drain strawberries; set aside. Make syrup: place water, sugar and cream of tartar into sauce pan. Cover and bring to boil. Uncover and cook to 240 degrees on candy thermometer. Beat egg whites until stiff. Add syrup gradually to egg whites, beating until stiff. Add vanilla. Place drained strawberries in baked pie shell. Mound egg mixture around pie - leave center of pie open. Let stand a few hours on the counter. DO NOT REFRIGERATE.