Ingredients
| 1 | pie shell | | 2 | egg whites | | 1 qt. | coffee ice cream | | 1/4 tsp. | salt | | 1 qt. | 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 |
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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.
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