In a large bowl, scoop the marshmallow fluff into the bowl and set aside
Using a standing mixer, beat the egg whites, salt and cream of tarter until foamy.
Gradually beat in the sugar into the egg whites until stiff peaks form
Gently fold in the egg whites into the marshmallow fluff until fully incorporated
Spoon the marshmallow meringue onto the cooled pie
Using the back of a spoon, create peaks
Preheat oven to 350 degrees or you can use a kitchen flame torch
Using the oven, place pie in middle rack for 5-8 minutes or until the meringue is lightly browned
Using a flame torch, lightly toast the meringue
Allow meringue to cool before serving