Caramel Nut Delight
|Eggs||3 , separated|
|Sugar||2 1⁄4 Cup (36 tbs)|
|Fine graham cracker crumbs||1 Cup (16 tbs)|
|Finely chopped nuts||3⁄4 Cup (12 tbs)|
|Hot strong coffee||1⁄2 Cup (8 tbs)|
|Evaporated milk||1⁄4 Cup (4 tbs)|
|Vanilla ice cream scoop||1|
Preheat oven to 325 degrees.
Beat egg whites until stiff but not dry.
Beat egg yolks until thick and lemon colored, beating in 1 cup sugar.
Fold egg whites, cracker crumbs, nuts and 1 /4 teaspoon salt into egg yolk mixture.
Spread in greased and floured 9-inch pie plate.
Bake for 35 to 40 minutes; cool in pan.
Spread remaining sugar in heavy saucepan; stir over medium heat until sugar is melted and golden brown.
Add coffee slowly, stirring constantly.
Mixture will boil up.
Cook for 5 minutes or to smooth syrup.
Cool for about 3 minutes.
Add milk and remaining salt gradually, beating vigorously.
Cut dessert into wedges; top with ice cream and sauce.