Directions: Blend 2/3 cup sugar, gelatin and strawberries in a saucepan and cook to a full rolling boil stirring constantly. Place pan in cold water, cool until mixture mounds slightly when dropped from spoon. Then fold into a meringue made from egg whites, cream of tartar and 1/3 cup sugar, carefully blend in whipped topping. Pile into baked pie shell. Chill several hours until set. Serve cold, garnish with whipped topping and strawberry halves.

Notes: 1 (10 oz.) package of frozen stawberries may be used in place of fresh berries, use 1/4 cup sugar.