Caramel-Coffee Ice Cream Pie |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| One 9-inch pie | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 1 egg white | 1/4 teaspoon salt | 1/4 cup sugar |
| 1-1/2 cups chopped walnuts | 1 quart vanilla ice cream, softened | 1 quart coffee ice cream, softened |
| 2 tablespoons butter or margarine | 1/2 cup firmly packed brown sugar | 1/4 cup half-and-half |
| 2 tablespoons chopped walnuts | 1/2 teaspoon vanilla extract | |
| 1 | Beat egg white (at room temperature) and salt in a small bowl at high speed of an electric mixer 1 minute. Add 1/4 cup sugar, 1 tablespoon at a time, beating until stiff peaks form and sugar dissolves (2 to 4 minutes). Fold in 1-1/2 cups chopped walnuts. Spread meringue mixture over bottom and sides of a greased 9-inch pie-plate. Bake at 400 for 10 minutes. Let cool completely. |
| 2 | Combine softened ice creams in a large bowl; spoon into cooled crust. Freeze until firm. |
| 3 | Melt butter in a saucepan over medium heat; stir in brown sugar. Remove from heat. Gradually stir in half-and-half. Cook over medium heat 1 minute, stirring constantly. Stir in 2 tablespoons walnuts and vanilla. Serve sauce over pie. |