Beat egg whites and cream of tartar until frothy; add the sugar gradually, beating constantly until stiff peaks are formed.
Spread evenly over bottom and up sides of baked pie shell, sealing meringue to top edge of pastry.
Bake at 325Â°F 15 minutes.
Cool on wire rack.
Spoon ice cream over cooled meringue.
Spread to form an even layer; swirl top.
Garnish with peppermint candies.
Set in freezer until serving time.