3 egg whites
1/2 tsp. vanilla
1/4 tsp. salt
1/4 tsp. cream of tartar
2/3 c. sugar
1/2 c. chopped pecans
1 qt. ice cream

Beat egg whites, vanilla, salt and cream of tartar until soft peaks form.

Gradually beat in sugar until stiff peaks form. Carefully fold in nuts. Spread mixture into buttered 9 inch pie pan building up sides to form shell. Bake at 275 degrees for 1 hour. Turn off heat and let dry in oven 1 hour longer. Cool.

Spread softened ice cream in cooled shell and freeze. Serve with whipped cream and hot butterscotch sauce.