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Pecan-Crusted Ice Cream Pie




Source of Recipe


Internet


List of Ingredients




1 egg white, whipped
¼ cup sugar
1 ½ cups finely chopped pecans
1 pint coffee ice cream (or butter pecan if you prefer)
1 pint French vanilla ice cream
Caramel sauce (recipe follows)
Toasted pecans for garnish


Recipe



Preheat oven to 400 F.

To make crust, fold together egg white, sugar and pecans and press into well-greased 9-inch pie plate. Bake 12 minutes. Chill.

Spread coffee ice cream on bottom of pie crust and add vanilla ice cream on top. Freeze.

Make caramel sauce.

Remove pie from freezer, add warm sauce, garnish and serve. Makes 8 servings.

Caramel sauce: In small saucepan over low heat, combine 2/3 cup dark brown sugar, 1/4 cup evaporated milk, 1 beaten egg yolk, 1/3 cup corn syrup, 1/4 cup butter and 1/2 teaspoon vanilla extract. Stir until smooth and continue heating to reach desired consistency.

Note: The pie and sauce can be made several days ahead; substitute butter pecan ice cream for the coffee flavor, if desired.