Before we moved there was a restaurant that was famous for their Sky High Chocolate Pie.
I understand that several other restaurants are now famous for their version of this pie.
I have no idea who came up with the idea first.
Here is a recipe that was in this month's magazine for our Electric Co-op:
Rebecca Rather's Meringue
10 extra-large egg white's, at room temperature
3 cups of sugar
1. Pace a large, perfectly clean bowl over a pot of simmering water. Pour in the egg whites and sugar. (If there is a trace of fat in the bowl, the eggs won't reach their proper volume.)
2. Heat the egg whites and sugar while whisking constantly until the sugar melts and there is no visible grains in the meringue. Take a little of the meringue mixture and rub it between your fingers to make sure all the sugar grains have melted.
3. Remove the bowl from the pot and whip it with a mixer fitted with a whisk attachment on low speed for 5 minutes; increase speed to high and beat another 5 minutes longer, until the meringue is stiff and shiny.