Mile High Pie
At least 3 hours before serving time, put a baked nine-inch pie shell in the freezer for 30 minutes.
Then fill the shell with alternate spoonfuls of vanilla and chocolate ice cream (a pint of each) and return pie to the freezer.
Just before serving time, beat four egg whites until they begin to stiffen. Gradually beat in 1 cup of sugar and continue to beat until stiff peaks appear. Working quickly, spread the meringue on pie, covering ice cream completely and piling high in the center.
Drizzle bottled melba sauce or hot fudge sauce over meringue topping.
Serve at once.