Mile High Ice Cream Pie

• 1 whole Baked Pie Crust
• 2 pints Ice Cream, One Of Each Of Two Flavors
• 4 whole Egg Whites
• 1/2 teaspoons Vanilla
• 1/4 teaspoons Cream Of Tartar
• 1/2 cups Sugar

1. Into a cooled baked pie shell, layer two of your favorite ice creams, e.g. 1 pint of vanilla and 1 pint of chocolate. Return to the freezer.
2. Beat the egg whites with the vanilla and cream of tartar until soft peaks form. Gradually add granulated sugar, beating until stiff and glossy and sugar is dissolved.
3. Remove ice cream from freezer. Spread meringue over ice cream to the edges of the pastry. Be sure it clings to the pastry, fully covering the ice cream. Broil for 30 seconds to one minute to just brown the meringue. Return to the freezer and freeze for at least several hours. When pie is frozen, you may wrap it tightly if you plan to store it for more than 24 hours.
4. At serving time, I drizzle it with a compatible sauce over each serving, e.g. chocolate, caramel, strawberry, etc. It serves 8-12.

pie crust, cream, egg whites, vanilla, ubc, sugar

Taken from tastykitchen.com/recipes/desserts/mile-high-ice-cream-pie/ (may not work)