1 qt. coffee ice cream, softened
1 baked 9-in. pie shell
3 egg whites
1/4 c. sugar
1/4 toasted slivered almonds
2 1/4 c. packed brown sugar
1 1/3 c. light corn syrup
1/2 c. butter
1 1/2 c. evaporated milk
Spread ice cream over bottom of pie shell. Beat egg whites until soft peaks form. Add sugar gradually, beating until stiff. Cover ice cream with meringue; seal edge. Sprinkle with almonds. Bale at 450 degrees until lightly browned. Boil brown sugar and syrup in sauce-pan for 3 minutes. Add butter. Cool slightly. Stir in evaporated milk. Serve warm over pie. Pie may be frozen after baking. Yield: 8 servings.
Enjoy!
