Pie Shell
2 Egg Whites
1 qt Coffee Ice Cream
1/4 ts Salt
1 qt Chocolate Ice Cream
1/4 c Sugar
1 1/2 c Almonds, Finely Chopped —
Or pecans
Caramel Sauce—–
2 tb Butter
1/2 ts Vanilla
1/2 c Brown Sugar, Packed
2 tb Nuts
1/4 c Half And Half
Heat oven to 400 F
Beat whits to soft peaks. Gradually add sugar, 1 tablespoon at a
time, beating 1 minute after each addition to form a stiff meringue.
Fold in nuts. Spread into well-buttered 9-inch pie pan w/ sides
extending over the rim. Bake 10 minutes or untill lightly browned.
Remove & cool. Fill w/ icecream; cover tightly; freeze.
In saucepan, melt butter; stir in sugar and cook until dissolved.
Slowly mix in half & half and cook one minute, stirring constantly.
Stir in vanilla & nuts; cool slightly. When ready to serve, pour over
the frozen pie.
Yields
1 Servings