1 cup flour
1/2 tsp. salt
3 tbsp. shortening
3 tbsp. unsalted butter, chilled
2 to 3 tbsp. ice water
1/2 cup packed light brown sugar
2 tbsp. unsalted butter, melted
1/2 cup heavy cream
1 cup pecans, chopped fine or ground coarse
2 tsp. vanilla
3 pints good quality vanilla ice cream
1 1/2 cups heavy cream
6 egg yolks (save whites for meringue)
1/4 cup sugar
Pinch of salt
1 tsp. vanilla
2 tbsp. dark rum
6 egg whites at room temperature
1/8 tsp. salt
1 tsp. lemon juice
1/2 cup sugar
1 1/2 tsps. vanilla
Pastry: In large bowl combine flour and salt. With pastry blender cut in shortening and butter until mixture resembles coarse crumbs. Sprinkle with 1 tbsp. water in small drops; toss with fork. Sprinkle with remaining water until flour is barely moistened. Shape into ball; flatten slightly, smooth edges and wrap in plastic. Chill 1 hour. On lightly floured surface, roll out pastry to 13 inch circle. Carefully transfer to 2 inch deep 9 inch diameter pie plate. With fingers gently push dough down into and around sides of plate. With scissors, trim pastry, leaving about a 1 inch overhang. Fold edge under to form 1/2 inch hem, then flute, forming upright rim. Prick bottom of pastry of 1/4 inch intervals. Freeze shell 15 minutes or until firm. Line shell with 12 inch square piece of foil; fill at least 3/4 full with dried beans or pie pellets. Bake in bottom third of preheated 450º oven 12-13 minutes or until edges are very lightly browned; remove from oven. Reduce heat to 400º. Gently remove foil and beans. Bake shell 7-8 minutes or until edges are richly browned. Cool on rack.
In medium sized sauce pan stir sugar over high heat until it melts and comes to a boil. Quickly stir in butter and cream until smooth. Stir in nuts; remove from heat. Stir in vanilla and then cool. In large bowl, beat or stir ice cream until barely soft and smooth. Quickly stir in cooled pecan mixture. Freeze in bowl several hours or until firm but not hard. Turn ice cream into baked crust. Spread quickly, mounding slightly. Return to freezer. Set freezer on coldest setting; freeze at least 4 hours or until very firm. (At this point pie may be covered with plastic wrap and frozen several days.)
In small saucepan over medium heat, cook cream until slightly wrinkled skin forms on surface or steam rises. Meanwhile, in top of double boiler or heatproof bowl, stir yolks just to mix. Gradually stir in sugar and salt. Very gradually stir in scalded cream. Place over hot, not boiling, water. Stir over low to medium heat, scraping bottom and sides of pan, about 7 minutes or until mixture is as thick as light cream or registers 170º on a candy thermometer. Remove from heat; strain. Stir in vanilla and rum. Cool, stirring occasionally. Cover airtight; chill several hours, preferably overnight. (Sauce will thicken as it chills.) Stir slightly just before serving. Serve very cold.
Meringue: Adjust oven rack on third up from bottom of oven. Preheat oven to 450º. In large bowl, beat egg whites and salt until foamy. Add lemon juice; beat until soft peaks form. Gradually beat in sugar, 1 tbsp. at a time. Add vanilla. Continue beating, scraping bowl as necessary until mixture is very stiff. Remove pie from freezer. Working quickly to prevent melting, spread 1/2 the meringue on the ice cream, using back of spoon to seal it against the crust. With spatula, quickly spread the remaining meringue smoothly in swirls or peaks, mounding it slightly in center to form a dome. Immediately bake in preheated oven 4-5 minutes or until golden. Return to freezer at least 4 hours or up to 3 days.
Serve directly from freezer with sauce.