1 pre-baked 9-inch pie shell

FILLING:

1 1/2 qt. (about 6 c.) strawberry ice cream
1 c. strawberry jam or Sundae topping

TOPPING:

3 egg whites
Dash cream of tartar
1/4 c. granulated sugar
Fresh strawberries
Strawberry jam (optional)

Chill pastry shell well after baking. Spread bottom with strawberry jam or topping. Soften ice cream at room temperature. Beat with electric mixer until smooth and creamy. Spread ice cream evenly over bottom of pie shell.

Place in freezer immediately while preparing the meringue topping. Whip egg white in mixer bowl until very frothy. Add cream of tartar, continue beating. Add sugar 1 tablespoon at a time. Beat until stiff and glossy.

Spread meringue evenly over ice cream. Bake at 450 degrees until slightly browned, 4-5 minutes. Drizzle strawberry jam over top if desired.