Caramel Nut Angel Pie

by D. Riley-Lein

Servings: 8 servings

INGREDIENTS

1 pie shell
2 egg whites
1 quart coffee ice cream
1/4 tsp. salt
1 quart chocolate ice cream
1/4 cup sugar
1-1/2 cup almonds or pecans, finely chopped

Caramel Sauce:
2 tbsp. butter
1/2 tsp. vanilla
1/2 cup brown sugar, packed
2 tbsp. nuts
1/4 cup Half and Half

INSTRUCTIONS

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 with sides extending over the rim. Bake 10 minutes or until lightly browned. Remove and cool. Fill with ice cream; cover tightly; freeze. In saucepan, melt butter; stir in sugar and cook until dissolved. Slowly mix in half and half and cook one minute, stirring constantly. Stir in vanilla and nuts; cool slightly. When ready to serve, pour over the frozen pie.

CHEF COMMENTS

No comments are available.

Tagged: caramelpie, desserts, pies add tags

Have you made it? What'd you think?

Log in to review this recipe.