1 (11 oz.) pkg. pie crust mix
1 qt. vanilla or peach ice cream, slightly softened
4 egg whites
1/2 tsp. cream of tartar
1/2 c. sugar
2 c. honeydew and/or canteloupe balls

Bake 9" pie shell as directed on pie crust mix package. Cool. Pack ice cream carefully into pie shell. Freeze until firm, at least 8 hours. Ten minutes before serving, heat oven to 500 degrees. Beat egg whites and cream of tartar until foamy. Beat in sugar gradually until meringue is stiff and glossy. Arrange fruit on ice cream; top with meringue, sealing to edge of crust. Bake until meringue is light brown, about 3 minutes.

2 cups sliced nectarines, peaches, strawberries, or blueberries can be substituted for the honeydew or canteloupe balls.