Ice Cream Torte

3 egg whites
1/4 tsp. cream of tartar
3/4 c. sugar
3/4 c. graham cracker crumbs
1/2 c. broken pecans
1 qt. ice cream
fruits or toppings

Grease a 9-inch pie pan and sprinkle with flour. Shake out any excess flour. Add cream of tartar to egg whites and beat until foamy. Gradually add the sugar, a small amount at a time. Continue beating to a very stiff meringue. Fold into the meringue the graham cracker crumbs and nuts. Spread the meringue evenly in the pie pan. Shape with a spoon to make edge. The meringue shell should be of uniform thickness. Bake
25 minutes at 350 degrees. Let cool thoroughly. Add ice cream and cover with foil, freezer wrap or slip into a plastic bag. Place in freezer until ready to serve.

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