Caramel Nut Angel Pie
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Saved in 1 recipe box and 1 cookbook
Saved in 1 recipe box and 1 cookbook
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Metric measurements
* Nutrition Facts
Ingredients
| Pie shell | |||
| 2 | each | egg whites | * |
| 1 | quart | coffee ice cream | * |
| 1/4 | teaspoon | salt | |
| 1 | quart | chocolate ice cream | * |
| 1/4 | cup |
sugar |
|
| 1 1/2 | cups | almonds | finely chopped , or pecans* |
| Caramel sauce | |||
| 2 | tablespoons |
butter |
|
| 1/2 | teaspoon |
vanilla extract |
|
| 1/2 | cup |
brown sugar |
packed* |
| 2 | tablespoons | nuts | |
| 1/4 | cup | cream, half and half | |
Directions
Heat oven to 400 F Beat whits 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 and cool. Fill w/ icecream; 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.
First published: 1996-01-27 last updated: 2012-03-31
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