Yield: 1 Servings
Measure | Ingredient |
---|---|
\N \N | Pie Shell |
2 \N | Egg Whites |
1 quart | Coffee Ice Cream |
¼ teaspoon | Salt |
1 quart | Chocolate Ice Cream |
¼ cup | Sugar |
1½ cup | Almonds, Finely Chopped -- |
\N \N | Or pecans |
\N \N | Caramel Sauce----- |
2 tablespoons | Butter |
½ teaspoon | Vanilla |
½ cup | Brown Sugar, Packed |
2 tablespoons | Nuts |
¼ cup | 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.
Recipe By : "D. Riley-Lein" <ad237@OSFN. RHILINET. GOV>