1 prebaked 9 inch pastry shell
3/4 c. fudge sundae topping
1 1/2 qts. softened vanilla ice cream
3 egg whites
1/8 tsp. cream of tartar
1/4 c. sugar
Additional fudge topping for garnish

Chill pastry shell thoroughly. Spread fudge topping on bottom of shell. Place ice cream into large bowl and beat with electric mixer or spoon until softened. Spread evenly over bottom of shell. Place in freezer while preparing meringue.

Whip egg whites in mixer bowl until frothy. Add cream of tartar and continue beating until almost stiff. Add sugar, 1 tablespoon at a time, and continue beating until stiff and glossy.

Spread meringue over ice cream layer in pie shell, spreading completely to the edges of the shell to seal well. Brown at 450 degrees for 3-4 minutes or until meringue is lightly browned. Drizzle top with additional fudge topping. Place in freezer until ready to serve or serve immediately.