Separate egg whites from yolks, ensuring no trace of yolk contaminates the whites.
Allow egg whites to reach room temperature for optimal whipping.
In a clean, dry bowl, beat egg whites using an electric mixer until soft peaks form.
Gradually add sugar, one tablespoon at a time, while continuing to beat until stiff peaks form.
Incorporate a pinch of cream of tartar to stabilize the meringue structure.
Add vanilla extract for flavor enhancement, continuing to beat until the mixture is glossy.
Spoon the meringue onto the pie filling, spreading it to the edges to create peaks.
Bake the pie with the meringue until golden brown, ensuring the meringue is cooked through.