1 (8 inch) baked pie shell
1 qt. peppermint ice cream
2 or 3 tbsp. chocolate syrup
5 egg whites
1 tsp. vanilla
1/2 tsp. cream of tartar
2/3 c. sugar

Spoon ice cream into pie shell. Drizzle with chocolate syrup. Place in freezer until ready to use. When ready to use, heat oven to 500 degrees. Beat egg whites, vanilla and cream of tartar until foamy. Gradually beat in sugar until mixture is stiff and glossy.

Completely cover ice cream in pie shell with meringue, sealing well to edge of crust and filling high. (If desired, pie may be frozen up to 24 hours at this point.) When ready to serve, bake pie on lowest oven rack for 3-5 minutes or until meringue is light brown. Serve immediately, or again return to freezer until ready to serve. Makes 6-8 servings.