Coffee Angel Pie, GF With Caramel Raisin Sauce
Recipe: #18772
May 02, 2015
Categories: Desserts, Raisin, July 4th, Labor Day, Vegetarian, Ice Cream, Pies, Kosher Dairy, , more
"pecan studded meringue pie shell and caramel raisin sauce in an ice cream pie that you can make ahead very pretty this is a frozen dessert"
Original is 6 servings
Ingredients
- CARAMEL RAISIN SAUCE
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Nutritional
- Serving Size: 1 (141.4 g)
- Calories 403.8
- Total Fat - 13.4 g
- Saturated Fat - 7.6 g
- Cholesterol - 40.8 mg
- Sodium - 211.6 mg
- Total Carbohydrate - 69.1 g
- Dietary Fiber - 0.7 g
- Sugars - 65.6 g
- Protein - 3.9 g
- Calcium - 84.7 mg
- Iron - 0.5 mg
- Vitamin C - 0.5 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Preheat oven to 275F. Butter a pie plate very well (I would use a silicone pie plate now).
Step 2
Beat together egg whites, vanilla, salt, cream of tartar until soft peaks form.
Step 3
Very gradually, beat in sugar until very stiff peaks form.
Step 4
Add nuts. Spread mixture in prepared pie plate; build up high sides.
Step 5
Bake for one hour; leave oven closed, turn off heat and leave for an additional hour.
Step 6
Remove from oven; cool.
Step 7
Pile in scoops of coffee and vanilla ice cream shaped in balls; freeze.
Step 8
Let stand 20 minutes before serving.
Step 9
Spoon sauce over just before serving.
FOR THE SAUCE
Step 10
In small saucepan, melt butter; stir in brown sugar, milk and salt. Cook, stirring over medium low heat until the mixture boil. Remove from heat; add raisins and vanilla and cool slightly.
Tips
No special items needed.
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