1 pt. Baskin-Robins butter pecan ice cream
1 (16 oz.) can applesauce
1/2 c. light brown sugar
1/2 tsp. nutmeg
1/2 tsp. cinnamon
1/4 tsp. allspice
5 baked pie crust tart shells (4" in diameter)
3 egg whites
1/4 tsp. cream of tartar
1/3 c. baked dark brown sugar
1/2 tsp. vanilla

Make 5 scoops of ice cream; put on tray, freeze until firm. Combine applesauce, sugar and spices in a small saucepan. Cook over low heat, stirring occasionally until mixture is medium thick. Cool; chill. Spoon applesauce mixture into tart shells. Center a scoop of ice cream in each shell. Place in freezer. Beat egg whites and cream of tartar until soft peaks form. Gradually add brown sugar and vanilla beating until stiff peaks form and mixture is glossy. Remove tarts from freezer; completely cover ice cream with meringue, spreading it to cover edge of shells. (Freeze, at this point, for no longer than 24 hours.) Bake at 450 degrees for 2 or 3 minutes (or until meringue is a light golden brown.) Serves 5.