1 egg white
1/4 c. sugar
1 1/2 c. chopped pecans
1 qt. vanilla ice cream, softened
Pecan halves (optional)
Caramel - Raisin Sauce

Beat egg white (at room temperature) at high speed of an electric mixer; gradually add sugar, 1 tablespoon at a time, beating until stiff peaks form and sugar dissolves. Fold in chopped pecans. Spread mixture on bottom and sides of a buttered 9 inch pie plate. Bake at 400 degrees for 12 minutes or until lightly browned. Cool completely.

Spread ice cream evenly over crust; cover and freeze until ice cream is firm. Garnish with pecan halves, if desired. To serve, spoon Caramel - Raisin Sauce over each serving. Yield: one 9 inch pie.

CARAMEL - RAISIN SAUCE:

3 tbsp. butter
1 c. firmly packed light brown sugar
1/2 c. whipping cream
1/2 c. golden raisins
1 tsp. vanilla extract

Melt butter in a small saucepan. Add sugar and cream; stir over low heat until sugar dissolves. Add raisins and vanilla; stir well. Yield 1 1/2 cups sauce.