1/3 c. butter, melted
1/4 c. sugar
3 1/2 c. Rice Chex, crushed to 1 c.
1/3 c. flaked coconut

Preheat oven to 300 degrees. Butter a 9 inch pie plate (not glass). Combine butter and sugar. Thoroughly mix in the Rice Chex crumbs and coconut. Press evenly onto bottom and sides of pie plate. Bake 10 minutes. Cool completely.

FILLING:

2 c. raspberry sherbet
2 c. vanilla ice cream

Soften sherbet and ice cream a little, then using low speed of electric mixer combine sherbet and ice cream until blended but not melted. Turn into the cooled crust. Freeze firm, 4 to 6 hours.

MERINGUE:

3 egg whites, room temperature
1/4 tsp. cream of tartar
1/2 tsp. vanilla
6 tbsp. sugar

Beat egg whites with cream of tartar and vanilla until soft peaks form. Gradually add sugar, beating until stiff and glossy and all sugar is dissolved. Spread meringue over frozen pie. Return pie to freezer. When about ready to serve, preheat oven to 475 degrees and bake pie 2 1/2 minutes or until meringue is lightly browned. Watch closely. Serve at once. Any pie left may be returned to freezer.