This is an old recipe that I've tweaked to be gluten free. I use an oval serving dish that is 34cm x 20cm at its widest points of the oval so obviously the amount of biscuits that you use for the base are entirely to your own liking so tweak accordingly.
If you haven't got cream of tartar, you can use a small amount of vinegar or lemon juice.
I've seen several cooking programmes, some of which say to leave the door open while cooling, but I've always left the door shut and it seems to work perfectly. Once cooled there will probably be lots of cracks over the meringue but it tastes fantastic!
Feel free to use regular digestives if you don't need the pie to be gluten free.
It was great. Easy to make - 17 Mar 2013