Mocha Meringue Pie

3 Egg whites

1/2 ts Baking powder

1 pn Salt

3/4 c Sugar

1 c Chocolate wafer crumbs

1/2 c Pecans; chopped

1 ts Vanilla extract

1 qt Coffee ice cream; softened

1 c Whipping cream

1/2 c Powdered sugar; sifted

Chocolate curls or grated -chocolate 1/2 c Kahlua or other coffee

-liqueur Recipe by: Southern Living

Beat egg whites at high speed of an electric mixer until frothy; add baking powder and salt, beating slightly. Gradually add sugar, 1 tablespoon at a time; continue beating until stiff and glossy. Fold in chocolate wafer crumbs, pecans, and vanilla. Spoon meringue into a greased 9-inch pieplate; use spoon to shape meringue into a pie

shell, swirling sides high. Bake at 350 degrees for 30 minutes; cool. Spread ice cream evenly over meringue crust; cover pie and freeze at least 8 hours. Combine whipping cream and powdered sugar, beating until light and fluffy; spread on pie. Garnish with chocolate curls; freeze until firm. Let pie stand at room temperature 10 minutes before slicing. Pour 1 tablespoon Kahlua over

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