CRUST:

1 1/2 c. pecans and walnuts, ground lightly
1/4 c. granulated sugar
1/8 tsp. salt
1 egg white

FILLING:

1 tbsp. instant coffee
1/2 c. whole milk
16 big marshmallows
1 egg yolk
1 c. whipping cream
1/4 tsp. almond extract

Heat oven to 375 degrees. Cut a circle of waxed paper to fit the bottom of a 9 inch pie plate. Butter bottom and sides of pie plate; put waxed paper circle in bottom and butter the paper also. Mix nuts, sugar, salt. Beat egg whites until soft peaks form. Fold in nut mixture and mix well. Press firmly on bottom and sides of pie plate. Bake 12-15 minutes at 375 degrees until lightly browned. Lift crust, slip out paper, let cool.

Combine coffee, milk, marshmallows in heavy saucepan. Cook over low heat, stirring until marshmallows melt. Beat egg yolk lightly; stir in small amount of hot mixture, mix thoroughly and return to saucepan. Cook one (1) minute longer stirring constantly. Refrigerate mixture, stirring occasionally, until thickened but not set.

Whip the cream. Fold in whipped cream and extract with coffee-marshmallow mixture. Turn into cooled nut crust. Place in freezer, when frozen wrap in aluminum foil. Serve frozen. May be garnished with whipped cream, chopped toasted pecans, chocolate curls.