8 oz. can walnuts (2 c.), finely chopped
butter
Brown sugar
1 pt. vanilla ice cream
1/2 c. cocoa
1/2 c. heavy whipped cream
1 tsp. vanilla extract
1 pt. raspberry sorbet or sherbet
6 egg whites, room temperature
1/4 tsp. salt
1/4 tsp. cream of tartar

Early in day or up to 3 days ahead: Preheat oven to 400 degrees. In a 9 inch pie plate, with hand, mix walnuts, 3 tablespoons softened butter, and 2 tablespoons brown sugar; press mixture onto bottom and up side of pie plate. Bake crust 8 to 10 minutes until lightly browned. Cool crust in pie plate completely on wire rack. Meanwhile, place vanilla ice cream in refrigerator to soften, slightly. Evenly spread softened vanilla ice cream in crust; place in freezer while preparing fudge sauce. In 2 quart saucepan over medium heat, cook cocoa, heavy/whipping cream, 2/3 cup packed brown sugar, and 4 tablespoons butter (1/2 stick) until mixture is smooth and boils, stirring constantly. Remove saucepan from heat; stir in vanilla extract. Cool fudge sauce to room temperature. Pour cooled fudge sauce over ice cream layer. Return pie to freezer until fudge sauce hardens, about 30 minutes. Remove sorbet/sherbet from container to medium bowl; let stand at room temperature, stirring occasionally, until of smooth spreading consistency, but not melted. Spread sorbet/sherbet over fudge sauce. Return pie to freezer; freeze until firm, at least 3 hours. About 20 minutes before serving, prepare meringue: Preheat oven to 500 degrees. In large bowl, with mixer on high speed, beat egg whites, salt and cream of tartar until soft peaks form; gradually beat in 3/4 cup packed brown sugar, 2 tablespoons at a time, beating well after each addition until sugar completely dissolves and meringue stand in stiff, glossy peaks. Spoon meringue into large decorating bag with large star tip. Pipe meringue in pretty design on top of filling. Bake 2 to 3 minutes, until meringue is lightly browned. Serve immediately. Whole pie may be frozen to serve within 3 days. DEFINITELY WORTH THE WORK!