Cut a brown paper bag or parchment paper to fit a round pizza pan. Place a serving
plate on the round-cut paper and draw a circle with a pencil.
Separate the egg whites from the yolks. Crack the egg over a separate bowl. There
must not be any yolk in the whites or it will not whip correctly. By using a separate
bowl, you guard against having to toss the whole thing if you have an accident with
a yolk. Save the yolk for another use.
Place whites and cream of tartar in mixing bowl and beat with a mixer on high
speed until frothy.
Very gradually, add the sugar in a small stream and beat until
the meringue forms and holds stiff peaks.
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. 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.
Bake in the middle of the oven for 1 to 1 and 1/2 hours. It should be crispy
Turn off oven, open door a notch, and let sit in oven another hour.
Remove from oven and let cool completely before filling.
Filling: Mix the first three ingredients with mixer and then stir in marshmallows.
Fold in the whipping topping.
Place a doily on the serving platter.
Gently lift meringue from paper and place
on serving dish. If you have trouble separating the meringue from the paper, place
it into a hot oven again for just a minute or two. It should lift off of the paper
Spoon the cream mixture into the shell and spread evenly, pushing a little
up the sides.
Pour berry filling on top.
Cover with plastic wrap and refrigerate
until serving time.
Variation: You can use any flavor of pie filling for this recipe. Cover half
the pie with blueberries and use cherry on the other to make a great 4th of July