2 egg whites
2 1/2 cups milk
1 cup buttermilk
3 quarts vegetable oil
2 tablespoons white sugar
2 cups chopped hazelnuts
1/2 cup sliced pecans
1 (17 ounce) can coconut cream
4 cups cherries
2 tablespoons orange juice
1 lemon, juiced
Preheat oven to 325 degrees F (165 degrees C).
In a large bowl, whip egg whites until stiff. Beat in milk; mix in buttermilk, oil and sugar. Stir 1/2 cup at a time, continuing to add whirring until just combined. Fold pastry into the mixture until no streaks remain.
Transfer mixture to a 9 inch round pie pan. Smooth edges of the pastry with the back of a spoon. Bake in the preheated oven for approximately 1 hour, or until pastry is golden brown and lightly golden. Cool completely, and frost with caramel ice cream pieces. Refrigerate pie; reheat ice cream with cream.
To make the caramel ice cream: In a heavy saucepan bring the coconut cream to a boil. Stir in orange juice and lemon juice.
Store pie chilled in refrigerator, or overnight. Climax with whipped cream. While pie is chilling, divide cream among ungreased 10 inch shallow baking cups. Pour the mixture onto each cup, top with coconut cream and lemon cream. Beat until custard thickens. Heat whipped cream to a fizzing point and spoon into filling.