CARAMEL-COFFEE ICE CREAM PIE

You might as well go ahead and write this recipe down if you are going to be serving it to anyone besides yourself because they will ask for the recipe. It is unique from its beginning with an egg white and walnut crust to its caramel walnut topping.

1 egg white, at room temperature
1/4 teaspoon salt
1/4 cup sugar
1 1/2 cups chopped walnuts
1 quart vanilla ice cream, softened
1 quart coffee ice cream, softened
2 tablespoons butter
1/2 cup firmly packed brown sugar
1/4 cup half-and-half
2 tablespoons chopped walnuts
1/2 teaspoon vanilla extract

Beat egg white and salt in a small bowl at high speed of electric mixer 1 minute. Add 1/4 cup sugar, 1 tablespoon at a time, beating until stiff peaks form and sugar dissolves (2 to 4 minutes). Fold in 1 1/2 cups chopped walnuts. Spread meringue mixture over bottom and sides of a greased 9-inch pie plate. Bake at 400 degrees for 10 minutes. Allow to cool completely.
Combine softened ice creams in large bowl; spoon into cooled crust. Freeze until firm.
Melt butter in a saucepan over medium heat; stir in brown sugar. Remove from heat. Gradually stir in half-in-half. Cook over medium heat 1 minute, stirring constantly. Stir in 2 tablespoons walnuts and vanilla. Serve sauce over pie.

COOKS NOTE: If any pie and sauce are leftover just pour the sauce over the pie, cover and freeze.

"If I were a woman, I'd wear coffee as a perfume."~John Van Druten