Fruit Cocktail Pie - egg whites

Method

• MERINGUE SHELL:
• preheat oven to 275
• in a small grease free bowl beat egg whites until foamy.
• add cream of tartar and beat until stiff.
• gradually add vanilla then gradually add sugar while beating constant.
• spoon meringue into 2 9inch pie pans.
• just enough so that it covers the bottom and the sides.
• (you will probably have some left over.
• bake for one hour then turn off oven and let meringue cool inside the oven.
• cool completely before going to next step.
• FILLING:
• combine sour cream, sugar and vanilla.
• mix well
• fold in the well drained fruit cocktail.
• spoon half the mix into each meringue shell.
• refrigerate for 2 hours before serving.
• makes 2 pies.
• keep pie refrigerated when not being eaten.
• this is a very sweet pie.
• if you don't like super sweet dont make it.. lol.
• :)