This pie has a wonderful coffee flavor. A great summertime dessert.

Beat the egg until frothy, then add the sugar and nuts and mix together.

Press the mixture into a 9" pie pan.

Combine the instant coffee and half of the ice cream. Spread the coffee ice cream into the pie shell. Spread the remaining plain vanilla on top of the coffee ice cream layer.

Freeze the pie until firm. Serve with hot caramel sauce.

To prepare the caramel sauce, in a saucepan cook the butter and brown sugar for 10 minutes stirring constantly. Remove the pan from the heat and stir in the evaporated milk and vanilla.

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