in a large non-reactive bowl using an electric mixer, beat the egg whites with the cream of tartar and salt until stiff peaks start to form

slowly add the sugar while beating and continue to beat until glossy and stiff peaks form, be careful not to over beat

preheat the oven to 325º

spread meringue over the chocolate pie, smoothing out to the pastry edges

with a dull knife, make decorative peaks

bake until the meringue is golden, about 14 to 15 minutes