1/2 c. heavy cream
1 tsp. vanilla
1 (10 oz.) pkg. frozen strawberries
2 egg whites
1 tbsp. lemon juice
1/8 tsp. salt
3/4 c. sugar

Put large and small mixer bowls and beaters in refrigerate until very cold. In small bowl, beat 1/2 cup heavy cream until stiff. Add 1 teaspoon vanilla and put in refrigerator.

In large bowl, put a 10 ounce package frozen strawberries, slightly thawed, 2 unbeaten egg whites, 1 tablespoon lemon juice, 1/8 teaspoon salt and 3/4 cup sugar.

Beat at high speed for 15 minutes - bowl will be almost full. Then fold in cream by hand and put in an 8 or 9 inch baked pie shell. Keep in freezer until time to serve. Be sure to wash beaters after whipping cream.