1. In a small saucepan, combine cornstarch and cold water; stir well to dissolve.
  2. Add boiling water and cook over med. heat until thick. Set aside until ice cold.
  3. Have egg whites at room temperature.
  4. Beat; gradually add Sugar and slat, beating until stiff peaks form. Fold in vanilla.
  5. Beat in cold cornstarch mixture.
  6. Top pie and bake as directed.
  7. Do not refrigerate, as this will changethe texture of the meringue.

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