1 prebaked 9 inch pie shell
1 1/2 qt. strawberry ice cream (about 6 c.)
1 c. strawberry jam
3 egg whites
Dash cream of tartar
1/4 c. granulated sugar
Fresh strawberries for garnish; optional

Chill pastry shell well; spread bottom with strawberry jam (reserve some for top). Soften ice cream to room temperature; beat with electric mixer until smooth; spread ice cream evenly over bottom of pie shell, mounding it in the center. Place in freezer immediately while preparing the meringue topping: whip egg whites until frothy, add cream of tartar and continue beating until stiff peaks forms. Add sugar, 1 tablespoons at a time, and beat until stiff and glossy; spread meringue evenly over ice cream in shell to the edges to seal well. Bake pie at 450 degrees until slightly browned, 4-5 minutes. Drizzle strawberry jam over top.