Caramel Nut Angel Pie

Pie Shell 2 Egg Whites

1 Quart Coffee Ice Cream

1/4 Teaspoon Salt

1 Quart Chocolate Ice Cream

1/4 Cup Sugar

1 1/2 Cups Almonds, Finely Chopped -- or pecans

-Caramel Sauce
- 2 Tablespoons Butter

1/2 Teaspoon Vanilla

1/2 Cup Brown Sugar, Packed

2 Tablespoons Nuts

1/4 Cup Half And Half

Heat oven to 400 F

Beat whits to soft peaks. Gradually add sugar, 1 tablespoon at a time, 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.