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Caramel Nut Angel Pie

Caramel Nut Angel Pie recipe image
This showstopping dessert combines the crisp, sweet texture of a nutty meringue shell with the creamy coolness of coffee and chocolate ice cream. The star of the show is the warm, homemade caramel sauce poured over just before serving, adding a rich, buttery depth that contrasts beautifully with the frozen filling. It&# 226;ÂÂs an elegant yet approachable treat perfect for dinner parties or special celebrations. While it requires some chilling time, the assembly is straightforward, making it a reliable crowd-pleaser that looks impressive on any dessert table.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 1
Calories: 1604.9
Dietary: Gluten-free, Vegetarian
Description
This showstopping dessert combines the crisp, sweet texture of a nutty meringue shell with the creamy coolness of coffee and chocolate ice cream. The star of the show is the warm, homemade caramel sauce poured over just before serving, adding a rich, buttery depth that contrasts beautifully with the frozen filling. It&# 226;ÂÂs an elegant yet approachable treat perfect for dinner parties or special celebrations. While it requires some chilling time, the assembly is straightforward, making it a reliable crowd-pleaser that looks impressive on any dessert table.
Ingredients
  • 2 Egg Whites
  • 1 quart Coffee Ice Cream
  • 1/4 teaspoon Salt
  • 1 quart Chocolate Ice Cream
  • 1/4 cup Sugar
  • 1 1/2 cup Almonds, Finely Chopped --
Directions
  1. 1
    Preheat oven to 400ðF (204ðC) and butter a 9-inch pie pan generously.
  2. 2
    In a clean, grease-free bowl, beat egg whites until soft peaks form.
  3. 3
    Gradually add sugar, one tablespoon at a time, beating for 1 minute after each addition until stiff, glossy peaks form.
  4. 4
    Gently fold in the finely chopped almonds.
  5. 5
    Spread the meringue mixture into the prepared pie pan, creating a shell with sides extending slightly over the rim.
  6. 6
    Bake for 10 minutes or until lightly browned. Remove from oven and let cool completely.
  7. 7
    Soften the coffee and chocolate ice cream slightly for easier spreading.
  8. 8
    Layer the coffee ice cream into the cooled meringue shell, followed by the chocolate ice cream.
  9. 9
    Cover tightly with plastic wrap and freeze for at least 4 hours or until firm.
  10. 10
    For the caramel sauce: In a saucepan, melt 2 tablespoons of butter over medium heat.
  11. 11
    Stir in 1/2 cup packed brown sugar and cook until dissolved and bubbling.
  12. 12
    Slowly whisk in 1/4 cup half-and-half and cook for 1 minute, stirring constantly.
  13. 13
    Remove from heat and stir in 1/2 teaspoon vanilla extract and 2 tablespoons of chopped nuts.
  14. 14
    Let the sauce cool slightly.
  15. 15
    When ready to serve, remove pie from freezer and pour warm caramel sauce over the top just before slicing.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 1604.9kcal
% Daily Value *
Total Fat 100.1g154%
Saturated Fat 36.9g185%
Cholesterol 184.8mg62%
Sodium 1656.4mg70%
Total Carbohydrate 154.6g52%
Dietary Fiber 15.1g61%
Sugars 124.7g
Protein 38.9g78%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: almonds, angel, baking, caramel, chocolate, chopped, coffee, cream, dessert, finely, ice, international, meringue, nut, pie, salt, sugar, vegetarian, whites
Read it online: https://www.chefs-mate.com/recipe/caramel-nut-angel-pie-2/