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Heath Bar Frost Pie Recipe

3 egg whites (room temp.)
1 teaspoon vanilla
1/4 teaspoon salt
1 c. sugar
1/2 c. cookie crumbs (Lorna Doone Shortbread, graham crackers, chocolate cookies, or possibly any other)
1/2 c. flaked coconut
1/4 c. nuts (pecan or possibly walnut)
1/2 teaspoon baking pwdr
6 reg. Heath bars (not the soft kind)
1 quart. coffee (or possibly any other flavored ice cream), softened
1/2 pt. heavy cream
1/4 c. confectioners' sugar


Beat egg whites, vanilla and salt till foamy. Gradually add in sugar and beat till shiny peaks form. In a small bowl combine cookie crumbs, flaked coconut, nuts and baking pwdr. Fold dry ingredients into egg whites. Spread in a well greased 9 inch pie plate, leaving sides higher than the center. Bake at 350 degrees (I use 325 degrees) for about 30 min. Cold thoroughly. Crush the Heath bars. Mix a little more than half of the crushed candy into the ice cream and fill cooled pie shell. Put in the freezer for an hour. In the meantime, whip the heavy cream and the confectioners' sugar. Spread on pie and top with the remaining crushed Heath bars. Freeze. Then cover.

Source: cookeatshare.com