Mocha Meringue Ice Cream Pie

By annekeeney

Ingredients

• 3 lg. egg whites, room temperature
• 1/2 t. baking powder
• 3/4 c. sugar
• 1/8 t. salt
• 1 c. chocolate wafer crumbs
• 1/2 c. finely chopped pecans
• 1 t. vanilla
• 1 qt. coffee ice cream
• 1/2 pt. heavy cream
• 1/2 c. powdered sugar
• -chocolate curls
• -chocolate caramel sauce (see recipe)

Preparation

Step 1

-Preheat oven to 350. Beat egg whites until frothy. Add baking powder, beating slightly. Gradually add sugar and salt and continue beating until stiff and glossy. Fold in crumbs, pecans, and vanilla. Spoon meringue into buttered 10" pie pan. Use spoon to shape meringue into pie shell, swirling sides high. Bake 30 minutes at 350, then cool. Spread ice cream evenly over meringue crust. cover and freeze overnight. Beat heavy cream with powdered sugar until light and fluffy, then spread over pie. Garnish with chocolate curls or chopped toffee bars and freeze until firm. Allow pie to stand at room temperature 10 minutes before slicing. Serve slices topped with chocolate caramel sauce.