Caramel Coffee Ice Cream Pie

Serves 8
  • 1 ½ cups finely chopped pecans, plus more for garnish
  • 1/4 cup superfine sugar
  • 1 egg white, lightly beaten
  • 1 pt. coffee ice cream, softened
  • 1/2 cup caramel sauce, such as Stonewall Kitchen Coffee Caramel Sauce
  • 1 pt. French vanilla ice cream, softened
  • - hot fudge sauce

In a medium mixing bowl, combine 1 ½ cups pecans and sugar; fold in egg white. Press into a 9" pie plate sprayed lightly with cooking spray. Bake in a preheated 400° oven until browned (about 12 min.); cool completely. Spread coffee ice cream in bottom of cooled crust; top evenly with caramel sauce. Freeze pie 5 min. to set caramel. Spread vanilla ice cream over caramel; freeze several hrs. to overnight. Serve drizzled with hot fudge and sprinkled with pecans.