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Title: Baked Alaska Pie
Categories: Dessert Pie
Yield: 8 Servings
| Piecrust, 9"; baked | ||
| 1 1/2 | qt | Icecream, vanilla/strawberry or frozen yogurt |
| MERINGUE TOPPING | ||
| 3 | lg | Eggs; whites only |
| 1/8 | ts | Cream of tartar |
| 6 | tb | Sugar |
| 1/4 | ts | Extract, vanilla |
| GARNISH | ||
| Sugar, powdered | ||
Chill piecrust. Place ice cream in refrigerator until softened, 30 minutes.
Spoon softened ice cream evenly into piecrust, mounding slightly in center. Place in freezer.
To prepare meringue topping, beat together egg whites and cream of tartar at high speed until soft peaks form.
Add sugar, 2 tablespoons at a time, beating well after each addition, until stiff, but not dry, peaks form. Beat in vanilla.
Remove pie from freezer. Spoon meringue into a pastry bag fitted with a star tip. Pipe meringue swirls evenly over ice cream to edges of piecrust. Return pie to freezer.
Place oven rack in lower third of oven. Preheat oven to 450 degrees F.
Sprinkle meringue topping with confectioners' sugar. Bake until meringue is lightly browned, 3 to 5 minutes. Serve immediately.
Baking Tips: For extra color and sweetness, melt strawberry jam in a saucepan and spoon it over baked pie.
Chocoholics can use chocolate ice cream and garnish with fudge sauce. From: Margaret Young Date: 08-14-96
From: Gail Shipp Date: 06-04-98 (16:11) The Once And Future Legend (1) Cooking
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