Combine pie crust mix with 2 tablespoons sugar in bowl; stir in egg with fork
until well blended.
Press dough into 10-inch pie plate. Pierce bottom of pastry
with a fork.
Bake for 15 minutes.
Combine cornstarch and raspberry liqueur or wine in saucepan; stir in raspberry
syrup. Cook stirring constantly, until sauce thickens and bubbles, approximately
3 minutes. Remove from heat; tint a bright red.
Drizzle several spoonsful of raspberry
sauce on bottom of cooled pastry.
Scoop out the ice cream with a large spoon; then
layer the scoops over the sauce, drizzling more sauce over.
Continue layering sauce
and ice cream, ending with ice cream.
Press down slightly on all layers. Freeze
while making meringue.
In medium size bowl, beat egg whites with cream of tartar and salt until foamy
white and double in volume.
Beat in the sugar, 1 tablespoon at a time, until meringue
stands in firm peaks.
Frost ice cream completely with a thick coating of meringue,
being sure to spread meringue onto pastry edge making deep swirls and peaks. Freeze
until serving time.
When ready to serve, bake at 475 degrees F for 3 minutes or until meringue is
touched with brown.
Drizzle with remaining sauce. Cut into wedges to serve.
If raspberry syrup is hard to fine, Melba Sauce may be made and used.