Makeover Frozen Chocolate Pie

• 3 egg whites
• 1/4 teaspoon cream of tartar
• 1-1/2 cups sugar, divided
• 1/4 cup baking cocoa
• 1 tablespoon cornstarch
• Dash salt
• 3/4 cup evaporated milk
• 1 teaspoon vanilla extract
• 2 cups reduced-fat vanilla ice cream, softened
• 1 carton (8 ounces) frozen whipped topping, thawed

1. Place egg whites in a small bowl; let stand at room temperature for 30 minutes. Add cream of tartar; beat until soft peaks form. Gradually add 3/4 cup sugar, 1 tablespoon at a time, beating until stiff peaks form.
2. Spread onto the bottom and up the sides of a greased and floured 9-in. deep-dish pie plate. Bake at 275u0b0 for 1 hour. Turn off oven and do not open door; let meringue cool completely inside the oven.
3. For chocolate sauce, in a small saucepan, combine the cocoa, cornstarch, salt and remaining sugar. Whisk in milk. Bring to a boil over medium heat, stirring constantly. Reduce heat; simmer, uncovered, for 5-7 minutes or until slightly thickened. Remove from the heat; stir in vanilla. Cool to room temperature. Transfer to a large bowl.
4. Spread ice cream into meringue shell. Fold whipped topping into cooled chocolate sauce. Spread over ice cream layer; cover and freeze until firm.

egg whites, cream of tartar, sugar, baking cocoa, cornstarch, salt, milk, vanilla, vanilla ice cream, frozen whipped topping

Taken from www.tasteofhome.com/recipes/makeover-frozen-chocolate-pie/ (may not work)