This recipe comes from "Miss Patti's Cook Book" that I recieved from my wonderful partner during the Regional Swap. Apparantly Miss Patti and her family run a resturant in Tennessee and this meringue is used on her signature pies. She states she made them tall as she wanted people to stop and look. She also had trouble with pies weeping until she tried this recipe that is just a little differant in that it uses baking powder instead of cream of tarter. Serving size is a guess as it depends on the size of your pie slices.