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1
Preheat oven to 275u00b0F.
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2
Cut a brown paper bag or parchment paper to fit a round pizza pan.
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3
Place a serving plate on the round-cut paper and draw a circle with a pencil.
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4
Separate the egg whites from the yolks.
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5
Crack the egg over a separate bowl.
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6
There must not be any yolk in the whites or it will not whip correctly.
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7
By using a separate bowl, you guard against having to toss the whole thing if you have an accident with a yolk.
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8
Save the yolk for another use.
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9
Place whites and cream of tartar in mixing bowl and beat with a mixer on high speed until frothy.
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10
Very gradually, add the sugar in a small stream and beat until the meringue forms and holds stiff peaks.
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11
Pour onto the middle of the brown paper and with a knife or rubber spatula, shape into a resemblance of a pie pan, pushing meringue up at the edges to form sides.
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12
Leave a 1-inch border around the edge of the paper, The meringue will expand slightly and you want to ensure it will fit on your serving plate.
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13
Bake in the middle of the oven for 1 and 1/2 hours.
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14
It should be crispy and browned.
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15
Turn off oven, open door a notch, and let sit in oven another hour.
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16
Remove from oven and let cool completely before filling.
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17
Mix the first three ingredients with mixer and then stir in marshmallows.
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18
Fold in the whipping topping.
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19
Place a doily on the serving platter.
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20
Gently lift meringue from paper and place on serving dish.
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21
If you have trouble separating the meringue from the paper, place it into a hot oven again for just a minute or two.
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22
It should lift off of the paper easily.
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23
Spoon the cream mixture into the shell and spread evenly, pushing a little up the sides.
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24
Pour berry filling on top.
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25
Cover with plastic wrap and refrigerate until serving time.
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26
Variation You can use any flavor of pie filling for this recipe.
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27
Cover half the pie with blueberries and use cherry on the other to make a great 4th of July dessert.
