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Ingredients
| eggs: 2 (whites) |
| vanilla extract: 1/2 tsp |
| salt: 1/4 tsp |
| cream of tartar: 1/4 tsp |
| granulated sugar: 1/2 cup |
| pecans: 1/2 cup |
| coffee ice cream: 1 pt |
| vanilla ice cream: 1 pt |
| salted butter: 3 Tbl |
| light brown sugar (packed): 1 cup |
| evaporated milk: 2/3 cup |
| golden seedless raisins (not packed): 1/2 cup |
| vanilla extract: 1 tsp |
| salt |
Coffee Angel Pie With Caramel Raisin Sauce
Credit: Food.com
User rating:
-
Prep Time
30 min -
Cook Time
120 min -
Servings
1 serving(s)
Tags
- Preheat oven to 275F and butter a pie plate very well (I would use a silicone pie plate now).
- beat together egg whites, vanilla, salt, cream of tartar until soft peaks form.
- Very gradually, beat in sugar until very stiff peaks form.
- Spread mixture in prepared pie plate; build up high sides.
- Bake for one hour; leave oven closed, turn off heat and leave for an additional hour.
- Remove from oven; cool
- Pile in scoops of coffee and vanilla ice cream shaped in balls; freeze.
- Let stand 20 minutes before serving
- Spoon sauce over just before serving
- For the sauce: in small saucepan melt butter; stir in brown sugar, milk and salt.
- Cook, stirring over medium low heat until the mixture boils.
- Remove from heat; add raisins and vanilla and cool slightly.