Caramel Nut Angel Pie

• 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
• pecans, finely chopped
• 2 tbsp. butter
• 1/2 tsp. vanilla
• 1/2 cup brown sugar, packed
• 2 tbsp. nuts
• 1/4 cup Half and Half

1. Heat oven to 400F.
2. Beat whites to soft peaks.
3. Gradually add sugar, 1 tablespoon at a time, beating 1 minute after each addition to form a stiff meringue.
4. Fold in nuts.
5. Spread into well-buttered 9-inch pie pan with sides extending over the rim.
6. Bake 10 minutes or until lightly browned.
7. Remove and cool.
8. Fill with ice cream; cover tightly; freeze.
9. In saucepan, melt butter; stir in sugar and cook until dissolved.
10. Slowly mix in half and half and cook one minute, stirring constantly.
11. Stir in vanilla and nuts; cool slightly.
12. When ready to serve, pour over the frozen pie.

pie shell, egg whites, coffee ice cream, salt, chocolate ice cream, sugar, almonds, pecans, butter, vanilla, brown sugar, nuts

Taken from www.foodgeeks.com/recipes/1547 (may not work)