FILLING
1-1/2 qt (About 6 cups) Strawberry ice cream
1 cup Strawberry jam or sundae topping
TOPPING
3 Egg whites
dash Cream of tarter
1/4 cup Granulated sugar
OPTIONAL GARNISH
Fresh strawberries and Strawberry jam
Yield: 8 Servings
1 Pre-baked 9-inch pie shell
Chill pastry shell well after baking. Spread bottom with strawberry jam or topping. Reserve a little to drizzle over top. Soften ice cream to 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. Whip eggs white in mixer bowl until very frothy. Add cream of tarter 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 450F until slightly browned, 4 to 5 minutes. Drizzle strawberry jam or topping over top of meringue, if used.
NOTE:
You may prepare pie ahead, freeze it and hold it for several days. Brown meringue topping just before serving.
NUTRITIONAL INFORMATION per serving: Calories 530; Protein 5.5 g; Fat 24.2 g; Carbohydrates 75.3; g Sodium 189 mg