Recipe#8717

Title: Baked Alaska 06

rec.food.recipes archive

Yield: 8 Servings
  
 1 pre-baked 9-inch pie shell
 1 1/2 quarts (about 6 cups) strawberry ice cream
 1 cup strawberry jam or sundae topping 
 3 egg whites
 dash cream of tarter
 1/4 cup granulated sugar 
 fresh strawberries
 strawberry jam
 Chill pastry shell well after baking.  Spread bottom with strawberry
 jam or topping.  Reserve a little to drizzle over top.  Soften ice
 cream to room temperature.  Beat with electric mixer until smooth
 and creamy.  Spread ice cream evenly over bottom of pie shell,
 mounding it in the center.  Place in freezer immediately while
 preparing the meringue topping.  Whip eggs white in mixer bowl
 until very frothy.  Add cream of tarter and continue beating until
 stiff peaks form. Add sugar, 1 tablespoon at a time and beat until
 stiff and glossy. Spread meringue evenly over ice cream in shell
 to the edges to seal well. Bake pie at 450F until slightly browned,
 4 to 5 minutes. Drizzle strawberry jam or topping over top of
 meringue, if used.