Frozen Praline Pie

Step 1: Beat egg whites (at room temperature) and cream of tartar at high speed of an electric mixer just until foamy. Gradually add 1 cup of sugar, 1 tablespoon at a time, beating until soft peaks form and the sugar dissolves (2 to 4 minutes). Spread meringue in the bottom and up the sides of a 10 inch spring form pan. Bake at 275° for 1 hour. Let cool completely.

Step 2: Combine 2 cups of sugar, 1 cup whipping cream, syrup, and butter in a large saucepan. Cook over medium heat, stirring until the sugar dissolves. Continue to cook, without stirring, to soft ball stage (238°). Add remaining 1 cup whipped cream; stir well. Cook over medium heat until the mixture reaches 218°. Remove from heat; stir in vanilla. Set aside and let cool completely.

Step 3: Spread 1 quart softened ice cream into the meringue shell; freeze until firm. Pour 2 cups sauce over ice cream. Arrange pecan halves over the sauce; freeze until firm. Spread remaining 1 quart softened ice cream over the pecan halves; freeze until firm. Pour 2 cups sauce over the ice cream. Sprinkle the ground pecans over the sauce. Cover and freeze until firm.

Step 4: To serve, carefully remove the sides of the springform pan. Serve with the remaining sauce.