Frozen Harlequin Pie

My husband is celebrating his first Thanksgiving since being diagnosed Celiac, so I am going back to recipes that need no alteration to be gluten-free. This is delicious, although very rich due to the nut crust.

• Ready In: 10 hrs 45 mins
• Serves: 8-10

Ingredients

• 1 1⁄2 cups ground pecans
• 1⁄4 cup sugar
• 1⁄8 teaspoon salt
• 1  egg white
• 1  tablespoon instant coffee granules
• 1⁄2 cup milk
• 16  marshmallows
• 1  egg yolk
• 1  cup heavy cream, whipped
• 1⁄4 teaspoon  almond extract
• 1⁄4 cup chocolate chips
• 1  tablespoon milk

Directions

1. Several days ahead, preheat oven to 375°. Greases a 9" pie pan, lining the bottom with waxed paper. Butter paper also. In a small bowl, mix nuts, sugar and salt.
2. In another bowl, beat egg white to soft peaks. Add to nut mixture, mixing well to moisten nuts.
3. Press nut mixture onto the bottom and up the sides of the prepared pie pan. Bake 12-15 minutes, or until light brown.
4. With a small spatula, loosten the sides and let the crust cool for 10 minutes. Gently lift crust and pull the waxed paper out.
5. Meanwhile, in a medium saucepan, combine coffee granules, 1/2 cup milk and marshmallows and stir over low heat until marshmallows melt.
6. Beat egg yolk lightly; stir in a little hot mixture then whisk egg into hot liquid. Cook one additional minute, stirring.
7. Refrigerate marshmallow mixture, stirring occasionally, until almost set.
8. Fold in whipped heavy cream, and almond extract, mixing until all the cream is incorporated. Turn this mixture into the cooled pie shell.
9. Melt the chocolate and 1 tablespoon milk together and drop small spoonsful all over the top of the pie. Make a marble effect by cutting through the chocolate with a cold knife.
10. Freeze until firm, then serve.