Caramel Nut Angel Pie
Yield
1 piePrep
20 minCook
10 minReady
30 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Pie shell | |||
| 2 | each |
egg whites
|
*
|
| 1 | quart |
coffee ice cream
|
*
|
| ¼ | teaspoon |
salt
|
|
| 1 | quart |
chocolate ice cream
|
* |
| ¼ | cup |
sugar
|
|
| 1 ½ | cups |
almonds
finely chopped , or pecans |
*
|
| Caramel sauce | |||
| 2 | tablespoons |
butter
|
|
| ½ | teaspoon |
vanilla extract
|
|
| ½ | cup |
brown sugar
packed |
*
|
| 2 | tablespoons |
nuts
|
|
| ¼ | cup |
light cream (half&half)
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Pie shell | |||
| 2 | each |
egg whites
|
*
|
| 0.9 | l |
coffee ice cream
|
*
|
| 1.3 | ml |
salt
|
|
| 0.9 | l |
chocolate ice cream
|
* |
| 59 | ml |
sugar
|
|
| 355 | ml |
almonds
finely chopped , or pecans |
*
|
| Caramel sauce | |||
| 3E+1 | ml |
butter
|
|
| 2.5 | ml |
vanilla extract
|
|
| 118 | ml |
brown sugar
packed |
*
|
| 3E+1 | ml |
nuts
|
|
| 59 | ml |
light cream (half&half)
|
|
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.
