| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy, Grains | Dessert | 8 | Servings | |
INGREDIENTS
| 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 |
| 2 | tb | Butter |
| 1/2 | ts | Vanilla |
| 1/2 | c | Brown sugar; packed |
| 2 | tb | Nuts |
| 1/4 | c | Half and half |
INSTRUCTIONS
CARAMEL SAUCE 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, http://www.erols.com/hosey.
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