CHERRIES JUBILEE PIE

1 (9-inch) pastry shell, baked
1 pint vanilla ice cream
FOR THE CHERRY SAUCE:
2 cans (14-16 oz each) pitted dark sweet cherries
3 tbsp cornstarch
1 tsp finely shredded orange peel
1/4 cup brandy
FOR THE MERINGUE:
3 egg whites
1/4 tsp cream of tartar
1/4 tsp salt
1/2 tsp vanilla
1/3 cup sugar

TO MAKE THE PIE:
Place pastry shell in freezer to chill thoroughly.

Soften ice cream slightly; smooth into pastry shell, taking care not to crack pastry. Seal surface with plastic wrap, then freeze overnight.

TO MAKE THE CHERRY SAUCE:
Drain cherries, reserving syrup; chill cherries thoroughly. In saucepan, gradually blend reserved syrup into cornstarch; cook and stir until thickened and clear.

Stir in orange peel and brandy; cool sauce, seal surface with plastic wrap, then chill in refrigerator.

TO MAKE THE MERINGUE:
With electric mixer, beat egg whites, cream of tartar, salt and vanilla until frothy. Gradually beat in sugar, beating thoroughly after each addition. Continue to beat until stiff peaks form.

TO ASSEMBLE THE PIE:
Working quickly, top ice cream in pastry shell with chilled cherries, then over 1/2 to 3/4 cup of the chilled cherry sauce. Spoon on meringue, taking care to seal pastry edge.

Bake immediately at 475 degrees F for 1 1/2 to 2 minutes or just until meringue is lightly browned.*

Meanwhile, reheat cherry sauce, thinning with brandy if necessary.

Serve pie immediately with cherry sauce spooned over.

*TO MAKE AHEARD:
Pie may be assembled and baked in advance when frozen. To serve, let stand at room temperature about 1 hour or until ice cream has softened and cherries have thawed slightly. Cherries will remain frosty.