Remember baked Alaska? A fancy frozen dessert from the 70’s? Made out of a round layer of yellow cake topped with a mound of ice cream and then covered with a thick layer of meringue which was briefly baked in the oven to brown the meringue lightly. Well, this is 2018 and we have improved that to the Baked Alaska Pie! I posted a recipe for it in April using a gingersnap crust. My family was crazy for it.
This time I am using a pre-made graham crust, strawberry ice cream and the traditional meringue topping. It’s a better balance of flavors than the old baked Alaska because the pie crust is ¼ the thickness of the layer of cake in a standard baked Alaska so it is just a touch of crust. The strawberry ice cream pairs with that more traditional graham cracker crust exceptionally well. My guy was pretty impressed with the look of it when I pulled it out of the freezer to serve dessert. I am betting chocolate ice cream would be crazy good too! Next version…
This is remarkably easy to do but you must have patience as there are several steps and a lot of chilling in the freezer. You will be rewarded with an impressive looking dessert although it can get kinda sloppy when you serve it especially if you didn’t chill it again after the meringue browning step. Which I kinda did when I made this pie; it was late and we couldn’t wait; only chilled it 10-13 minutes…..still delish!
Baked Alaska Pie, Strawberry version – serves 6-8
Pre-made gf graham cracker crust
Most of a standard big carton of strawberry ice cream
5 egg whites, room temp.
½ tsp. cream of tartar
Pinch of salt
1/3-1/2 cup granulated sugar
Let the ice cream warm a few minutes so it isn’t rock hard and is easily scooped. Fill the pie crust with the ice cream; spread it to cover evenly and mound it slightly. Put in freezer for 2 to 3 hours.
Make the meringue: put the room temp egg whites in a mixing bowl, add the salt and the cream of tartar. Beat until it is in soft peaks. Add the sugar a spoonful at a time while it beats to the stiff peak stage. It should be glossy and hold a stiff peak of curled meringue. Get the pie out of the freezer and quickly mound the meringue over the pie making absolute sure you cover every bit of ice cream with lots of meringue which will act as insulation. Chill for 2-4 hours in freezer. Heat oven to 400 degrees. Slide the frozen pie in for 6-8 minutes until lightly browned, return to freezer for 30-60 minutes. You can serve it immediately but it will be a bit squishy; best to chill it again. Cut into wedges with a sharp knife and dig in. Enjoy!