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| 1 | 9" pie shell |
| 2 | egg whites |
| 1 ca. 1 Liter | Coffee ice cream |
| 1/4 Teelöffel | salt |
| 1 ca. 1 Liter | Chocolate ice cream |
| 1/4 Tasse | sugar |
| 1 1/2 Tasse | Almonds or pecans; finely chopped |
| 2 Esslöffel | butter |
| 1/2 Teelöffel | vanilla |
| 1/2 Tasse | brown sugar packed |
| 2 Esslöffel | Nuts |
| 1/4 Tasse | Half-and-half |
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Heat oven to 400 F Beat whites 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 & cool. Fill w/ icecream; cover tightly; freeze.
In saucepan, melt butter; stir in sugar and cook until dissolved. Slowly mix in half & half and cook one minute, stirring constantly. Stir in vanilla & nuts; cool slightly. When ready to serve, pour over the frozen pie.
AD237@Osfn.Rhilinet.Gov
(D. Riley-Lein)
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