Coffee Angel Pie With Caramel Raisin Sauce |
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Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 6 |
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pecan studded meringue and caramel raisin sauce in an ice cream pie that you can make ahead Ingredients:
2 egg whites |
1/2 teaspoon vanilla |
1/4 teaspoon salt |
1/4 teaspoon cream of tartar |
1/2 cup granulated sugar |
1/2 cup pecans |
1 pint coffee ice cream |
1 pint vanilla ice cream |
3 tablespoons butter |
1 cup brown sugar |
2/3 cup evaporated milk |
1/2 cup golden raisin |
1 teaspoon vanilla |
salt |
Directions:
1. Preheat oven to 275F and butter a pie plate very well (I would use a silicone pie plate now).
2. beat together egg whites, vanilla, salt, cream of tartar until soft peaks form.
3. Very gradually, beat in sugar until very stiff peaks form.
4. Spread mixture in prepared pie plate; build up high sides.
5. Bake for one hour; leave oven closed, turn off heat and leave for an additional hour.
6. Remove from oven; cool
7. Pile in scoops of coffee and vanilla ice cream shaped in balls; freeze.
8. Let stand 20 minutes before serving
9. Spoon sauce over just before serving
10. For the sauce: in small saucepan melt butter; stir in brown sugar, milk and salt.
11. Cook, stirring over medium low heat until the mixture boils.
12. Remove from heat; add raisins and vanilla and cool slightly.
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