Caramel nut angel pie
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Pie Shell | ||
| 2 | Egg Whites | |
| 1 | quart | Coffee Ice Cream |
| ¼ | teaspoon | Salt |
| 1 | quart | Chocolate Ice Cream |
| ¼ | cup | Sugar |
| 1½ | cup | Almonds, Finely Chopped -- |
| Or pecans | ||
| Caramel Sauce----- | ||
| 2 | tablespoons | Butter |
| ½ | teaspoon | Vanilla |
| ½ | cup | Brown Sugar, Packed |
| 2 | tablespoons | Nuts |
| ¼ | cup | Half And Half |
Directions
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>