in a small grease free bowl beat egg whites until foamy.

add cream of tartar and beat until stiff.

gradually add vanilla then gradually add sugar while beating constant.

spoon meringue into 2 9inch pie pans. just enough so that it covers the bottom and the sides. (you will probably have some left over.

bake for one hour then turn off oven and let meringue cool inside the oven.

combine sour cream, sugar and vanilla. mix well

fold in the well drained fruit cocktail.

spoon half the mix into each meringue shell.

makes 2 pies. keep pie refrigerated when not being eaten.