Mile High Pie

• 4 ounces shelled walnuts, minced
• 12 ounces Nice biscuits or any light, crisp sugared biscuit cookie, ground
• 8 ounces unsalted butter, softened and more to grease pan
• 1 pound split peas
• 14 egg whites
• 1/8 cup cold water
• 1/2 teaspoon salt
• 1 1/4 cups sugar
• 4 drops vanilla extract
• 1/2 gallon round container vanilla ice cream
• 1/2 gallon round container strawberry ice cream
• 16 ounces chocolate sauce

1. Combine walnuts and biscuits.
2. Add butter and mash thoroughly.
3. Preheat oven to 325 degrees F. Butter a 10-inch diameter springform pan and press biscuit crust into base and 2-inches up side.
4. Cover this crust with waxed paper, cut to fit bottom exactly.
5. Fill pan with split peas, up to height of sides and bake "blind" for 1 hour.
6. Let cool while still filled.
7. When crust is cooled, removed pea weights and paper.
8. Meanwhile, whip egg whites with cold water and salt until peaked.
9. Fold in sugar a little at a time.
10. Add vanilla and keep cool.
11. Unmold ice cream from containers and cut horizontally through middle of each to yield 4 discs total.
12. Place disks in pie crust, alternating strawberry and vanilla flavors.
13. Top with meringue, letting it fall all around the ice cream.
14. Set in freezer for 2 hours.
15. Preheat oven to 450 degrees F. Remove pie from freezer and place in oven to brown meringue tips.
16. You may also use a blowtorch instead.
17. Serve with chocolate sauce.

walnuts, biscuit cookie, unsalted butter, peas, egg whites, cold water, salt, sugar, vanilla, vanilla ice cream, strawberry ice cream, chocolate sauce

Taken from www.foodnetwork.com/recipes/mile-high-pie-recipe.html (may not work)