Mocha Meringue Pie

Directions

Beat egg whites at high speed of an electric mixer until frothy; add baking powder and salt, beating slightly.

Gradually add sugar, 1 tablespoon at a time; continue beating until stiff and glossy.

Fold in chocolate wafer crumbs, pecans, and vanilla.

Spoon meringue into a greased 9-inch pieplate; use spoon to shape meringue into a pie shell, swirling sides high.

Bake at 350℉ (180℃) for 30 minutes; cool.

Spread ice cream evenly over meringue crust; cover pie and freeze at least 8 hours.

Combine whipping cream and powdered sugar, beating until light and fluffy; spread on pie.

Garnish with chocolate curls; freeze until firm.

Let pie stand at room temperature 10 minutes before slicing.

Pour 1 tablespoon Kahlua over -----