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Coffee Angel Pie

Author/Submitted by:
Servings: 1
Categories: Desserts / Pies & Pastries

2    egg whites
1/2  t  vanilla
1/4  t  salt
1/4  t  cream of tartar
1/2  c  sugar
1/2  c  finely chopped pecans
1  pt  coffee ice cream
1  pt  vanilla ice cream
    * * * * *
    caramel-raisin sauce

1. Beat ttogether egg whites, vanilla, salt, and cream of tartar till soft peaks form. Gradually beat in sugar till very stiff peaks form and sugar is dissolved. Fold in pecans. Spread in well-buttered 9-inch pie plate, building up sides to form a shell. Bake at 275 for 1 hour. Turn off heat; let dry in oven, with door closes, for 1 hour. Remove from oven; cool. Pile scoops of coffee and vanilla ice cream into cooled shell; freeze till firm. Let pie stand 20 minutes at room temperature before serving. Cut in wedges to serve.

2. Serve with Caramel-Raisin Sauce: In small saucepan melt 3 tablespoons butter or margarine; stir in 1 cup brown sugar, 1 6-ounce can evaporated milk (2/3 cup), and dash salt. Cook over medium-low heat, stirring constantly, till sugar dissolves and mixture boils. Remove from heat; stir in 1/2 cup golden raisins and 1 teaspoon vanilla. Cool sauce slightly. Spoon over pie. Makes 1 1/3 cups sauce.

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