2 egg whites
1/4 tsp. salt
1/4 c. sugar
1 1/2 c. chopped pecans
1 pt. vanilla ice cream, softened
1 pt. butter brickle ice cream, softened
Caramel Sauce

Beat egg whites and salt at high speed with an electric mixer until foamy. Gradually add sugar, 1 tablespoon at a time, beating until stiff peaks form and sugar dissolves. Fold in pecans; spoon into a buttered 9-inch pie plate. Using back of spoon, shape meringue into a pie shell. Bake at 350 degrees for 15 to 20 minutes. Cool.

Spoon vanilla ice cream into cool crust, spreading evenly; freeze until almost firm. Spread butter brickle ice cream over vanilla layer and freeze until firm. When ready to serve, spoon warm Caramel Sauce over each slice. Yield: one 9-inch pie.

CARAMEL SAUCE:

1 c. firmly packed brown sugar
1/2 c. half & half
3 tbsp. butter, melted
1 tbsp. vanilla extract

Combine first 3 ingredients in a small saucepan; cook over medium heat 5 minutes, stirring constantly. Remove from heat, add vanilla. Cool slightly. Yield: 1 cup.