1 c. vanilla wafer crumbs
1/2 c. shredded coconut
1/4 c. melted butter
1/4 c. sugar
2 pt. vanilla ice cream, softened
1 c. chopped pecans
3 egg whites
1/8 tsp. cream tartar
1/8 tsp. salt

Mix well wafer crumbs, coconut and melted butter and 1/4 cup sugar. Put in 9 inch pie pan. Press to bottom and sides. Freeze 10 minutes.

MEANWHILE: Mix ice cream and pecans put in crust. Cover. Freeze until firm (4 hours) about 20 minutes before serving. Preheat oven to 500 degrees. Beat egg whites and cream of tartar until soft peaks form. Beat in 6 tablespoons sugar (2 tablespoons at a time) until completely dissolved. Beat stiff. Spread meringue over ice cream, sealing edges. Bake 3 to 4 minutes. Lightly brown. Serve immediately.