3 egg whites
1/2 tsp. baking powder
3/4 c. sugar
Pinch of salt
1 c. chocolate wafer crumbs
1/2 c. chopped pecans
1 tsp. vanilla extract
1 qt. coffee ice cream, softened
1 c. whipping cream
1/4 c. powdered sugar
Sweet chocolate shavings
1/2 c. Kahlua

Beat egg whites (at room temperature) until frothy; add baking powder, beating slightly. Gradually add sugar and salt; continue beating until stiff peaks form. Fold in chocolate wafers, pecans and vanilla. Spoon meringue into a buttered 9 inch pie pan, forming shell; swirl sides high. Bake at 350 degrees for 30 minutes; cool.

Spread ice cream evenly over meringue crust; cover and freeze 8 hours.