Serves: 8
Total Calories: 598

1 1/2 cups pecans, coarsely chopped (save 8 whole pecans for garnish)
2 egg whites
1/4 cup sugar
1/4 teaspoon salt
1 quart butter brickle ice cream (or butter pecan or butter crunch), softened
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Caramel Sauce:
1 cup firmly packed brown sugar
1/2 cup half and half or evaporated milk
1/4 cup light corn syrup
2 tablespoons butter or margarine
1 tablespoon vanilla extract

Lightly toast all the pecans in a 350° oven for 5–8 minutes. Cool on a paper towel before using. Beat egg whites until frothy. Gradually add sugar and salt and beat until stiff. Fold in cooled chopped nuts and spread meringue in bottom and up side of well-buttered 9-inch pie pan. Prick bottom and sides with fork to eliminate bubbles. Bake at 350° for 15–20 minutes. Watch closely. Cool completely. Spread ice cream over crust. Cover with foil and freeze. To serve, cut into wedges, top with sauce and one whole pecan.

Caramel Sauce:
Combine all ingredients except vanilla. Bring to a boil over medium heat, stirring occasionally. Boil about 4 minutes, stirring occasionally. Remove from heat, stir in vanilla, and let cool 30 minutes. Store in refrigerator.

Nutritional Facts:

Serves: 8
Total Calories: 598
Calories from Fat: 438

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