1 (8 inch) pie shell
2/3 cup fresh crushed strawberries plus
2/3 cup sugar
2 teaspoons Knox gelatin
2 egg whites
1/4 teaspoon cream of tarter
1/4 cup sugar
1/3 cup whipping cream or topping
Blend sugar, gelatin and strawberries in saucepan. Cook to full rolling boil, stirring constantly. Place pan in cold water. Cook until mixture mounds slightly when dropped from a spoon. Then fold into a meringue made from egg whites, cream of tarter and sugar. Carefully blend in whipping cream. Pile into cooled baked pie shell. Chill several hours until set.