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Food Tart Cake Dessert Pie Sweet

Caramel Nut Angel Pie

Ingredients & Directions

1 9″ pie shell
2 Egg whites
1 qt Coffee ice cream
1/4 ts Salt
1 qt Chocolate ice cream
1/4 c Sugar
1 1/2 c Almonds or pecans; finely

2 tb Butter
1/2 ts Vanilla
1/2 c Brown sugar; packed
2 tb Nuts
1/4 c Half and half

Heat oven to 400 F Beat whites to soft peaks. Gradually add sugar, 1
tablespoon at a time, beating 1 minute after each addition to form a stiff
meringue. Fold in nuts. Spread into well-buttered 9-inch pie pan w/ sides
extending over the rim. Bake 10 minutes or untill lightly browned. Remove &
cool. Fill w/ icecream; cover tightly; freeze.

In saucepan, melt butter; stir in sugar and cook until dissolved. Slowly
mix in half & half and cook one minute, stirring constantly. Stir in
vanilla & nuts; cool slightly. When ready to serve, pour over the frozen




From archives. Downloaded from Glen’s MM Recipe Archive,

8 Servings

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