Grease a glass pie plate.

Spread corn starch like you would flour a normal cake pan. Make sure to get it up onto the rim.

Add egg whites, cream of tarter, sugar and corn starch to a mixing bowl.

Start mixer on low speed.

Add sugar and corn starch mixture and mix to you get soft peak stage.

Scrape down bowl and turn to high until you get nice stiff peaks.

Add vanilla extract and whip until well incorporated.

Add the meringue to pie plate and spread to the edges then up the sides. Make sure you don't have any air bubbles.

To get a nice tall rim, run your thumb around the rim of the pie plate pushing the meringue up.

Put in a 275°F oven for 1 1/2 hours. This dries it out.

Reduce oven to 200 then bake another 1 hour.

Remove from oven and let cool for at least 30 minutes.