Caramel Nut Angel Pie Recipe
Ingredients
| Egg whites | 2 | |
| Coffee ice cream | 1 Quart | |
| Salt | 1⁄4 Teaspoon | |
| Chocolate ice cream | 1 Quart | |
| Sugar | 1⁄4 Cup (4 tbs) | |
| Almonds/Pecans | 1 1⁄2 Cup (24 tbs), finely chopped | |
| Butter | 2 Tablespoon | |
| Vanilla | 1⁄2 Teaspoon | |
| Brown sugar | 1⁄2 Cup (8 tbs) (packed) | |
| Nuts | 2 Tablespoon | |
| Half and half | 1⁄4 Cup (4 tbs) |
Nutrition Facts
Serving size: Complete recipe
Calories 5011 Calories from Fat 2392
% Daily Value*
Total Fat 268 g412.3%
Saturated Fat 62.4 g311.9%
Trans Fat 0 g
Cholesterol 286.8 mg95.6%
Sodium 1803 mg75.1%
Total Carbohydrates 522 g173.9%
Dietary Fiber 28.3 g113.1%
Sugars 446.8 g
Protein 138 g275.1%
Vitamin A 51.3% Vitamin C 0.91%
Calcium 135.6% Iron 45.1%
*Based on a 2000 Calorie diet
Directions
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
pie.
Chef
