1 egg white
1 1/2 cups chopped pecans
1/4 teaspoon salt
1/4 cup sugar
1/2 teaspoon vanilla
1 pt. coffee ice cream (I hate coffee anything, so I substitute Maple Pecan Ice Cream)
1 pt. vanilla ice cream
Raisin Sauce

Beat egg white until frothy. Add salt, then sugar gradually, beating until egg white is stiff. Fold in vanilla and pecans. Spread meringue in greased 9-inch pie pan, building up sides to form a shell. Bake at 325 degrees, 12-15 minutes. Cool. Spread slightly sofened coffee ice cream in shell, then vanilla ice cream. Freeze. Remove from freezer 20 minutes before serving time. Serve with warm raisin sauce.

Raisin Sauce

3 tablespoons butter
1 cup brown sugar, packed
3/4 cup whipping cream
1/2 cup raisins
1 teaspoon vanilla
1/8 teaspoon salt

Heat butter in saucepan until bubbly, then add sugar and cream, stirring until well blended. Add raisins, vanilla and salt and slowly bring sauce to a boil. Cook about 5 minutes. Cool. Spoon sauce over each pie serving.

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