How delicious! This looks absolutely gorgeous and impressive but really isn't that hard. Be patient in letting the ice cream re-freeze! Also, note the BAKED pastry shell as one of the ingredients.
9-inch baked pastry shell
2 pints vanilla ice cream, softened
1 jar chocolate fudge sauce
1/4 cup crushed peppermint-stick candy
3 egg whites
1/2 teaspoon vanilla
1/4 teaspoon cream of tartar
6 tablespoons sugar
Spread one pint of ice cream in pastry shell; cover with half of fudge sauce; freeze.
Repeat layers; freeze firm.
Prepare meringue; beat egg whites with vanilla and cream of tartar till soft peaks form. Gradually add sugar, beating till stiff and glossy and all sugar is dissolved.
Reserve 2 teaspoons candy; fold remainder into meringue; spread over pie, sealing edges.
Top with remainder of candy. Bake at 475 degrees about 3-4 minutes or till lightly browned. Serve at once or freeze.