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3 egg whites
1/4 teaspoon cream of tartar
3/4 cup granulated sugar
3 tablespoons cocoa
9-inch baked pie shell
1 quart pink peppermint ice cream
1 bottle fudge topping
Crushed peppermint candy
Heat oven to 325 degrees F.
Beat egg whites until frothy. Sprinkle with cream of tartar. Beat until soft
peaks form. Gradually add sugar, beating until stiff but not dry.
Sift cocoa evenly over meringue. Carefully fold in cocoa with flexible spatula.
Spread evenly in pie shell, spreading up to the fluted edge. Bake 25 minutes.
Meringue will be soft. Cool thoroughly.
Just before serving, fill with ice cream, top with fudge topping and peppermint
candy if desired.
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