1 c. crushed pretzels (Nabisco sm.)
6 tbsp. melted butter
5 tbsp. sugar

Mix and press into pie pan. Chill in freezer 20 minutes. Soften 1 quart butterbrickle ice cream 20 minutes. Spoon into pie crust. Return to freezer 15 minutes or more. Top with meringue.

MERINGUE:

3 egg whites
1/2 c. sugar
1/4 tsp. vanilla

Bake at 450 degrees for 3 or 4 minutes or until slightly brown. Return to freezer. Let thaw about 15 minutes before cutting and serving (test with fork, ice cream should be soft).