Directions

Beat egg whites and salt until frothy. Add cream of tartar and beat until stiff but not dry. Gradually add sugar about 2 Tbsp. at a time, beating until mixture is stiff and glossy. Spread meringue using spatula or back of spoon on bottom and sides of greased 9 inch pie pan, building up sides about ½ inch above edge of pan. Bake at 275 degrees for 1 hour. Cool. Spread ice cream over meringue. Cover with foil. Freeze over night. Just before serving, spoon on raspberries.