Page 166 - United States of Pie

to beat until the whites reach stiff peaks but are not absolutely dry,
about 4 minutes. Fold in the vanilla.
Spoon some of the meringue around the perimeter of the pie.

Spread it until it touches the inner edge of the crust. (It is important
to create a seal between the meringue and the crust, to protect
against shrinkage.) Mound the rest of the meringue in the center,
and then spread it out to meet the meringue along the perimeter. The
meringue should cover the entire top of the pie.
Bake the pie for 10 to 15 minutes, until the meringue is golden
brown. Remove the pie from the oven and allow it to cool to room
temperature before enjoying.