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Fudge Sundae Pie

8 ounce walnuts (2 cups) finely chopped
2 tablespoons brown sugar
butter or margarine
1 pint vanilla ice cream
1/2 cup cocoa
1/2 cup heavy or whipping cream
1 teaspoon vanilla extract
1 pint chocolate or coffee ice cream
4 egg whites at room temperature
1/4 teaspoon salt
1/8 teaspoon cream of tartar

Preheat oven to 400 degrees F. In 9 inch pie plate with hand mix
walnuts, brown sugar and 3 tablespoons butter or margarine. Press
mixture on to bottom and up side of pie plate. Bake 8 minutes. Cool
crust completely on wire rack. Mean while place vanilla ice cream
in refrigerator to soften slightly.

Evenly spread softened vanilla ice cream over crust. Freeze until
firm, about 1 1/2 hours.

In 2 quart saucepan, over medium heat, cook cocoa, heavy cream,
3/4 cup sugar and 4 tablespoons butter or margarine stirring
constantly until mixture is smooth and boils. Remove saucepan from
heat. Stir in vanilla extract. Cool fudge sauce to room temperature.

Pour fudge sauce over ice cream layer. Return pie to freezer. Freeze
until fudge sauce hardens, about 30 minutes.

Remove chocolate ice cream from container to medium size bowl. Let
stand at room temperature stirring occasionally until smooth
spreading consistency but not melted. Spread chocolate ice cream
over fudge. Return pie to freezer. Cover and freeze until firm, at
least 3 hours.

About 20 minutes before serving preheat oven to 500 degrees F.
Prepare meringue; in small bowl with mixer at high speed beat egg
whites, salt and cream of tartar until soft peaks form. Beat in
1/2 cup sugar, 2 tablespoons at a time beating until sugar completely
dissolves and whites stand in stiff glossy peaks. With spoon
quickly spread meringue over top of pie sealing to edge and swirling
meringue with back of spoon to make attractive top. Bake 2 to 3
minutes until meringue is slightly browned. Serve pie immediately.
410 calories per serving.

Makes 12 servings.


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