CREAM PIE WITH MERINGUE-PECAN CRUST AND CARAMEL SAUCE
1 egg white (room temperature)
1/4 cup sugar
1 1/2 cups chopped pecans
1 quart vanilla ice cream, softened
Pecan halves (optional)
3 Tbsp. butter/margarine
1/2 cup whipping cream
1 cup firmly packed brown sugar
1 tsp. Vanilla extract
Beat egg white at high speed with electric mixer. Gradually add sugar, one tablespoon at a time, beating until stiff peaks form and sugar dissolves. Fold in pecans.
Spread mixture on bottom and sides of a buttered 9-inch pie plate.
Bake at 400 degrees for 12 minutes or until lightly browned.
Spread ice cream evenly over crust. Cover and freeze until ice cream is firm.
Garnish with pecan halves.
To prepare caramel sauce:
Melt butter in small saucepan. Add sugar and cream. Stir over low heat until sugar dissolves.
Add vanilla and stir well.
Yield: 1 1/2 cups sauce.
To serve ice cream pie, spoon caramel sauce over each serving.