FROZEN BRICKLE AND NUT PIE

2 eggs, separated

1/2 C brown sugar

1/2 C milk

2 t vanilla

1 C whipped cream

9 oz almond brickle bits for baking

1 1/2 C chopped nuts

1 9 inch graham cracker crust, baked

grated chocolate

In a 1 quart pan, combine egg yolks, brown sugar, milk and 1 t vanilla.  Stir over medium-low heat for 6-8 minutes or until thickened.  Cool and pour into a shallow pan.  Freeze partially, about 1 hour.  Beat egg whites until stiff; fold in whipped cream and remaining vanilla.  Stir partially frozen custard and fold, a spoonful at a time, into whipped mixture.  Stir in candy and nuts.  Pour into baked crust and freeze until solid.  Garnish with chocolate.  Cover lightly and freeze until ready to serve.  Let stand at room temperature for about 15 minutes before cutting.