Luscious Coffee Ice Cream Pie |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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This luscious ice cream pie features a meringue crust and is topped with a smooth caramel sauce. It's a great time-saver for hectic days because it can be made ahead and frozen. Ingredients:
2 egg whites |
1/2 teaspoon vanilla extract |
1/4 teaspoon cream of tartar |
1/4 teaspoon salt |
1/2 cup sugar |
1/2 cup finely chopped pecans |
1 pint vanilla ice cream. softened |
1 pint coffee ice cream, softened |
caramel sauce: |
1 cup packed brown sugar |
1 can (5 ounces) evaporated milk |
3 tablespoons butter |
dash salt |
1/2 cup golden raisins |
1 teaspoon vanilla extract |
Directions:
1. Place egg whites in a small bowl; let stand at room temperature for 30 minutes. Add the vanilla, cream of tartar and salt; beat until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form. Fold in pecans.
2. Spread meringue onto the bottom and up the sides of a greased 9-in. pie plate. Bake at 250° for 1 hour or until light golden brown. Turn oven off; leave meringue shell in oven for 1 hour. Cool on a wire rack. Spoon ice cream into meringue shell. Cover and freeze at least 4 hours or until firm.
3. Remove from the freezer 15 minutes before serving. In a small saucepan, combine the brown sugar, milk, butter and salt. Cook and stir over medium-low heat for 4-5 minutes or until sauce comes to a boil. Remove from the heat; stir in raisins and vanilla. Serve warm sauce with pie. Yield: 8 servings (1-1/2 cups sauce).
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