A very easy pie to make that will keep a month in the freezer.
Spoon alternate spoonsful of sherbet and ice creams into the pie shell; pack down firmly and level the top. Freeze until very hard.
Beat the egg whites until frothy, then add the cream of tartar and beat until soft peaks form. Add the sugar, one tablespoon at a time, beating until stiff, glossy peaks form. Mound quickly on to the pie, spreading to seal all edges. Bake in a 425 degrees F oven 3 or 4 minutes or until lightly browned. Serve immediately or freeze.
Want to gild the lilyr When serving, dribble a little chocolate sauce over the pie, or garnish the top with crushed and sweetened fresh strawberries.