Combine crumbs and butter; press into bottom and sides of 9-inch pie plate. Bake at 350F for 10 minutes or until set; cool. Place ice cream in large bowl; add cherries and broken cookies stirring just enough to distribute evenly. Spoon ice cream mixture into pie shell. Cover pie and freeze until ready to serve. Beat egg whites and cream of tartar until soft peaks form. Gradually add sugar; beat until stiff peaks form. Spread meringue over ice cream sealing edges. Bake at 500F about 2 to 3 minutes or until meringue starts to brown. Serve immediately.
Makes 8 servings
Cherry-Chocolate Ice Cream Pie can be frozen after meringue is browned; allow to stand at room temperature 10 minutes before serving.
Cajun Country -- New Iberia, Louisiana