1 pre-baked 9-inch pie shell

FILLING:

1 1/2 qts. (about 6 c.) strawberry ice cream
1 c. strawberry jam or sundae topping

TOPPING:

3 egg whites
Dash cream of tartar
1/4 c. granulated sugar
Fresh strawberries, for garnish (optional)
Strawberry jam (optional)

1. Chill pastry shell well after baking.

2. Spread bottom with strawberry jam or topping. Reserve a little to drizzle over top.

3. Soften ice cream at room temperature. Beat with electric mixer until smooth and creamy.

4. Spread ice cream evenly over bottom of pie shell, mounding it in the center. Place in freezer immediately while preparing the meringue topping.

5. Whip egg whites in mixer bowl until very frothy. Add cream of tartar and continue beating until stiff peaks form.

6. Add sugar, 1 tablespoon at a time and beat until stiff and glossy.

7. Spread meringue evenly over ice cream in shell to the edges to seal well.

8. Bake pie at 450 degrees until slightly browned, 4 to 5 minutes.

9. Drizzle strawberry jam over top, if used. Yield: one 9 inch pie.