1 (9 inch) baked pie shell
1 1/2 pts. strawberries, sliced slightly sugared, and drained
3/4 liter vanilla or strawberry ice cream
4 egg whites
Pinch of salt
1/8 tsp. cream of tartar
1/2 c. white sugar
1/4 tsp. vanilla
Sliced almonds

Cool pie shell. Have strawberries chilled and ice cream very hard. Beat egg whites until stiff with salt and cream of tartar, do not beat until dry. Gradually add sugar until glossy peaks form. Add vanilla; spread over pie. Make sure meringue covers all of ice cream. Sprinkle with nuts. Bake at 450 to 475 degrees until lightly browned. Serve right away.