1/2 c. packed brown sugar
1/2 c. whipping cream
2 tbsp. butter
1 c. chopped pecans
1 tsp. vanilla
1 1/2 qts. butter brickle ice cream
1 baked 9" pie shell
1 pt. whipped cream, whipped
1/2 tsp. vanilla
1/3 c. granulated sugar

In medium skillet, heat and stir brown sugar over low heat just until sugar melts, about 10 or 12 minutes. Gradually blend in cream. Cook 2 or 3 minutes more or until smooth. Remove from heat. Stir in butter, pecans and 1 teaspoon vanilla. Cool. Stir in ice cream until softened, quickly fold in praline mixture. Turn into pastry shell. Freeze.

Just before serving, beat egg whites and 1/2 teaspoon vanilla and 1/3 cup sugar. Serve immediately with rum sauce: In small saucepan, combine 2 egg yolks, beaten with 1/2 teaspoon grated lemon peel, 1/4 cup lemon juice, 1/4 cup sugar and 4 tablespoons butter. Cook and stir until thickened, stir in 2 tablespoons rum flavoring. Makes about 1 cup. I put this on top of frozen pie and cover with Saran Wrap. Take out of freezer 30 or 40 minutes before serving.