Raspberry Baked Alaska Pie |
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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 8 |
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âIâm sharing one of my familyâs very favorite pie recipes. I love making it for special occasions, and assembling it the day before leaves extra time to spend with loved ones.â âDagmar Vena, Nepean, Ontario Ingredients:
1 cup graham cracker crumbs |
3 tablespoons brown sugar |
3 tablespoons butter, melted |
1 tablespoon cornstarch |
1/2 cup cold water |
3 tablespoons lemon juice |
1 package (10 ounces) frozen sweetened raspberries, thawed |
2 teaspoons grated lemon peel |
4-1/2 cups reduced-fat vanilla ice cream, softened |
3 egg whites |
1/2 cup sugar |
Directions:
1. In a small bowl, combine the cracker crumbs, brown sugar and butter. Press onto the bottom and up the sides of a 9-in. pie plate; freeze until set.
2. Meanwhile, in a large saucepan, combine the cornstarch, water and lemon juice until smooth. Stir in raspberries and lemon peel. Cook, stirring occasionally, over medium heat until mixture just comes to a boil. Remove from the heat; transfer to a small bowl. Cool slightly; refrigerate until chilled.
3. Spread 1-1/2 cups ice cream into crust; cover and freeze for 1 hour. Drizzle with 1/2 cup raspberry sauce; freeze until set. Repeat layers, freezing after each layer. Top with remaining ice cream. Cover and freeze for 8 hours or overnight.
4. In a large heavy saucepan, combine egg whites and sugar. With a hand mixer, beat on low speed for 1 minute. Continue beating over low heat until egg mixture reaches 160°, about 6 minutes. Transfer to a bowl; beat until stiff glossy peaks form and sugar is dissolved.
5. Immediately spread meringue over ice cream, sealing to edges of pie. Heat with a creme brulee torch or broil 8 in. from the heat for 3-5 minutes or until meringue is lightly browned. Serve immediately with remaining sauce. Yield: 8 servings (1 cup sauce).
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