Preparation

1. Preheat oven to 275.
2. Stir together 1/4 cup sugar, 3 tablespoons finely ground blanched almonds and 2 tablespoons potato starch in small bowl.
3. In the bowl of an electric mixer beat the 2 egg whites until foamy.
4. Add 1/8 teaspoon cream of tartar and salt.
5. Continue beating until soft peaks form.
6. Gradually add 1/4 cup sugar; beat until stiff peaks form.
7. Fold in almond mixture.
8. Spread mixture onto bottom and sides of a well greased 9 inch pie plate, building up sides to form a shell.
9. Bake at 275 degrees for 1 hour.
10. Turn off heat.
11. Leave meringue in oven with door closed for 1 hour or overnight.
12. Remove from oven and cool completely on wire rack.

Tips

For filling: Crush 1 cup of strawberries in small bowl. In 2 quart saucepan, stir together sugar and potato starch. Gradually stir in water until smooth. Stir in crushed strawberries. Stirring constantly, bring to boil over medium heat and boil 1 minute. Cool. Pour over remaining sliced strawberries; toss to coat evenly. Spoon into prepared crust. Refrigerate at least 1 hour or until set. Spread whipped cream over pie.