1 qt. vanilla ice cream, softened
9 inch baked graham cracker pie crust, cooled
16 lg. marshmallows
1 tbsp. pineapple juice
3 egg whites
1/4 c. sugar
Chocolate sauce
Sliced fresh strawberries

Spoon softened vanilla ice cream into pie crust, spreading evenly; freeze until firm. Place marshmallows and pineapple juice in the top of a double boiler. Place over boiling water, cook, stirring frequently, until marshmallows melt. Remove from heat and set aside. Beat egg whites (at room temperature) in a large mixing bowl until soft peaks form; gradually add sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently fold marshmallows into beaten egg whites. Quickly spread meringue over frozen pie, sealing to edge. Place frozen pie 6 inches from heat, and broil 1 minute or until meringue is lightly browned. Return to freezer until serving time. Cut pie into wedges; place on individual serving plates, drizzle with chocolate sauce and top with strawberries. Yields 6 servings.