Spread the chocolate ice cream in pie shell; top with layer of strawberry ice cream and place in freezer.
Meanwhile, beat egg whites with vanilla and cream of tartar until soft peaks form. Gradually add sugar, beating until stiff and glossy. Spread meringue over ice cream, which should be well frozen, carefully sealing to edge of pastry.
Bake in very hot oven at 475°F for 2 or 3 minutes or until meringue is lightly browned. Freeze pie several hours or overnight. Serve with the Chocolate Sauce below.
Heat the chocolate and water together over low heat, stirring constantly. Stir in sugar and salt. Simmer until slightly thickened, about 5 minutes. Remove and add butter and vanilla. Serve warm over wedges of pie.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.