1 (9-inch) pre-baked pie shell
1 1/2 quarts (about 6 cups) strawberry ice cream
1 cup strawberry jam or sundae topping
3 egg whites
Dash of cream of tartar
1/4 cup sugar
Garnish: fresh strawberries and/or strawberry jam,
Chill pastry shell after baking. Spread bottom with strawberry
jam or topping. Reserve a little to drizzle over 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 it in the center. Place in freezer immediately while
preparing the meringue topping.
Topping: Whip egg whites in mixer bowl until very 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 over top, if used.
Yield: one pie.
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