3 egg whites (room temp.)
1 tsp. vanilla
1/4 tsp. salt
1 c. sugar
1/2 c. cookie crumbs (Lorna Doone Shortbread, graham crackers, chocolate cookies, or any other)
1/2 c. flaked coconut
1/4 c. nuts (pecan or walnut)
1/2 tsp. baking powder
6 reg. Heath bars (not the soft kind)
1 qt. coffee (or any other flavored ice cream), softened
1/2 pt. heavy cream
1/4 c. confectioners' sugar

Beat egg whites, vanilla and salt until foamy. Gradually add sugar and beat until shiny peaks form.

In a small bowl combine cookie crumbs, flaked coconut, nuts and baking powder. Fold dry ingredients into egg whites. Spread in a well greased 9 inch pie plate, leaving sides higher than the center. Bake at 350 degrees (I use 325 degrees) for about 30 minutes. Cool thoroughly.

Crush the Heath bars. Mix a little more than half of the crushed candy into the ice cream and fill cooled pie shell. Put in the freezer for an hour.

In the meantime, whip the heavy cream and the confectioners' sugar. Spread on pie and top with the remaining crushed Heath bars. Freeze. Then cover.