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1 egg white
1/4 tsp. salt
1/4 c. sugar
1 c. chopped nuts

1 pt. coffee ice cream
1 pt. vanilla ice cream

3 Tbsp. butter
1 c. brown sugar, packed
1/2 c. half and half
1/2 c. golden raisins
1 tsp. vanilla

Crust: Beat egg whites and salt until frothy. Add
sugar slowly, beating until stiff. Fold in nuts. Spread on
bottom and sides of greased 9-inch pie pan and prick with fork.
Bake at 400 degrees for 10 to 12 minutes. Spread softened coffee ice
cream over cooled crust for first layer and softened vanilla
ice cream for second layer. Freeze after each layer. Serve
with sauce.
Sauce: Heat butter and sugar until sugar is dissolved.
Slowly stir in cream and heat for several minutes. Add raisins
and vanilla. Sauce may be prepared ahead of time and refriger-
ated covered. Either heat or warm to room temperature and
serve over pie.

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