Raspberry baked Alaska pie
Raspberry baked Alaska pie recipe in the pie category
Recipe ingredients:
- 18 ladyfingers
- 1/3 cup orange flavor liqueur
- 1, 10 ounces, package frozen raspberries
- 3 pints vanilla ice cream
- 4 egg whites
- 1/4 teaspoon salt
- 1/8 teaspoon cream of tartar
- 2/3 cup granulated sugar
Recipe method:
- At least 5 hours before serving, line bottom and sides of 10 inch pie plate with about 2/3 of ladyfingers, allowing rounded ends to extend slightly over pie plate rim.
- Sprinkle with half of liqueur.
- In a bowl, crush raspberries to make a paste consistency.
- In bowl, stir softened ice cream slightly.
- Drop spoonsful of raspberries onto ice cream.
- With knife, cut through mixture once or twice to create a ripple effect.
- Spoon half of ice cream mixture into pie plate.
- Layer remaining ladyfingers on top of ice cream.
- Sprinkle with remaining liqueur.
- Spoon remaining ice cream onto ladyfingers.
- Freeze until firm, about 4 hours.
- About 20 minutes before serving, preheat oven to 500 degrees F.
- Beat egg whites, salt and cream of tartar until soft peaks form.
- Beating at high speed, beat in sugar, 2 tablespoons at a time.
- Beat until sugar is completely dissolved.
- With spoon, quickly spread meringue over top of pie, sealing to edge.
- Swirl meringue over top of pie to make attractive top.
- Bake 3 to 4 minutes until meringue is lightly browned.
- Serve immediately.
Tags: raspberry, baked, Alaska, recipe, pie, recipes, cooking