Mocha Meringue Pie

• 3 each egg whites
• 1/2 teaspoon baking powder
• 1 pinch salt
• 3/4 cup sugar
• 1 cup chocolate wafer crumbs
• 1/2 cup pecans chopped
• 1 teaspoon vanilla extract
• 1 quart coffee ice cream softened
• 1 cup heavy whipping cream
• 1/2 cup powdered sugar sifted
• 1 x chocolate curls or grated chocolate
• 1/2 cup liqueur or other coffee liqueur, coffee flavor, such as kahlua

1. Beat egg whites at high speed of an electric mixer until frothy; add baking powder and salt, beating slightly.
2. Gradually add sugar, 1 tablespoon at a time; continue beating until stiff and glossy.
3. Fold in chocolate wafer crumbs, pecans, and vanilla.
4. Spoon meringue into a greased 9-inch pieplate; use spoon to shape meringue into a pie shell, swirling sides high.
5. Bake at 350F (180C) for 30 minutes; cool.
6. Spread ice cream evenly over meringue crust; cover pie and freeze at least 8 hours.
7. Combine whipping cream and powdered sugar, beating until light and fluffy; spread on pie.
8. Garnish with chocolate curls; freeze until firm.
9. Let pie stand at room temperature 10 minutes before slicing.
10. Pour 1 tablespoon Kahlua over -----

egg whites, baking powder, salt, sugar, chocolate wafer crumbs, pecans, vanilla, coffee ice cream, heavy whipping cream, powdered sugar, chocolate curls, liqueur

Taken from recipeland.com/recipe/v/mocha-meringue-pie-6022 (may not work)