This is a delicious meringue recipe to use for cream pies. It stacks high. Tips for meringues: Use egg yolks that are at room temperature for better volume in whipping (eggs should be at least 3 to 4 days old). Add meringue to hot filling so the meringue starts cooking from the bottom and you will have less shrinkage and leaking. Be sure to spread your meringue to the pie crust filling any gaps between meringue and crust.
Beat egg whites with cream of tartar untill soft peaks form. Add 1/2 of the jar of marshmellow creme, beat well. Add remaining creme and vanilla; beat until stiff peaks form. Spread onto hot pie filling and seal edges to crust.
Bake at 350 degrees until lightly brown on top. If pie crust starts to brown too quickly, add foil around the edges of crust.