ICE
CREAM PIE WITH MERINGUE-PECAN CRUST AND CARAMEL SAUCE
INGREDIENTS
1
egg white (room temperature)
1/4
cup sugar
1
1/2 cups chopped pecans
1
quart vanilla ice cream, softened
Pecan
halves (optional)
Caramel
Sauce
3
Tbsp. butter/margarine
1/2
cup whipping cream
1
cup firmly packed brown sugar
1
tsp. Vanilla extract
DIRECTIONS
Beat
egg white at high speed with electric mixer. Gradually add sugar,
one tablespoon at a time, beating until stiff peaks form and sugar
dissolves. Fold in pecans.
Spread
mixture on bottom and sides of a buttered 9-inch pie plate.
Bake
at 400 degrees for 12 minutes or until lightly browned.
Cool
completely.
Spread
ice cream evenly over crust. Cover and freeze until ice cream is firm.
Garnish
with pecan halves.
To
prepare caramel sauce:
Melt
butter in small saucepan. Add sugar and cream. Stir over low heat
until sugar dissolves.
Add
vanilla and stir well.
Yield:
1 1/2 cups sauce.
To
serve ice cream pie, spoon caramel sauce over each serving.
SERVES
8
