Instructions: Preparation Time: 0:20
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 each serving.

Yield: one 9-inch pie.

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