One 9" baked 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 of cream of tartar
1/4 c. sugar
Fresh strawberries

Chill pastry shell after baking. Spread bottom with strawberry jam or topping. (Save a little to drizzle on top.) Soften ice cream at room temperature. Beat with electric mixer until smooth and creamy. Spread ice cream evenly over bottom of pie shell, mounding in center. Place in freezer while preparing meringue topping.

Whip egg whites until frothy. Add cream of tartar and continue beating until stiff peaks form. Add sugar, 1 tablespoon 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 or topping on top and place fresh strawberries. Serves 8. (Calories: 530)