Caramel-Coffee Ice Cream Pie
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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
1/2 cup firmly packed brown sugar
1/4 cup half-and-half
2 tablespoons chopped walnuts
1/2 teaspoon vanilla extractBeat 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 pieplate. Bake at 400 degrees for 10 minutes. Let cool completely.
Combine softened ice creams in a large bowl; spoon into cooled crust. Freeze until firm.
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.
Makes one 9-inch pie