Caramel Nut Angel Pie
Submitted by breebabs
Frozen angel pie with a nutty meringue shell filled with coffee and chocolate ice cream, drizzled with warm brown sugar caramel sauce. A retro showstopper.
YIELD
1 piePREP
20 minCOOK
10 minREADY
30 minStraight out of a 1960s dinner party, and honestly? Still one of the most impressive desserts you can pull off with barely any effort.
A crispy meringue shell loaded with chopped almonds or pecans gets baked golden, then packed with layers of coffee and chocolate ice cream and stashed in the freezer.
When it’s time to serve, you pour a warm, buttery brown sugar caramel sauce right over the frozen pie.
Hot sauce, cold ice cream, crunchy meringue. Every bite is a collision of temperature and texture.
Chef Tips
- Beat the egg whites to stiff, glossy peaks. Underbeaten meringue collapses in the oven and won’t hold its shape as a pie shell.
- Butter the pie pan well. Meringue loves to stick, and you’ll need a clean release for slicing.
- Let the ice cream soften slightly before packing it in. Rock-hard ice cream tears the meringue shell. Five minutes on the counter is enough.
- Make the caramel sauce just before serving and pour it warm. It thickens as it cools, and you want it flowing.
Ingredients
Directions
Heat oven to 400℉ (200℃) 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.
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