1 9″ 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 or pecans; finely
-chopped
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 whites 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.
AD237@OSFN.RHILINET.GOV
(D. RILEY-LEIN)
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive,
Yields
8 Servings
