Best Baked Alaska Pie Recipes

BAKED ALASKA PIE

Steps:

• Chill baked crust.
• Preheat broiler 10 minutes or so.
• In a heavy-bottomed sauce pan add marshmellows and water heat over low heat until melted.
• Stir constantly.
• Set aside.
• Beat egg whites until stiff.
• Add sugar and salt.
• Mix well.
• Fold in marshmellow mixture until well incorporated.
• Remove crust from fridge.
• Sprinkle crust with 1 cup of berries.
• Fill crust with ice cream.
• Sprinkle ice cream with 1 cup of berries.
• Top with meringue covering pie completely.
• Broil several inches inches below heat until lightly browned.
• Serve at once plain or with your favorite sauce*.
• (This pie may be frozen as soon as pie is browned. Remove from oven and place in freezer. After an hour, remove from freezer and cover with plastic. Return to freezer. To serve: let stand at room temp for 45 minutes.) Raspberry Sauce: Heat though and serve.

PUMPKIN BAKED ALASKA PIE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Allow crust to thaw for 15 minutes.
• Line the inside of the crust with aluminum foil and a layer of pie weights or dried beans.
• Bake on the middle rack of the preheated oven until edge of crust is golden, 12 to 15 minutes.
• Combine pumpkin, 2/3 cup sugar, orange juice, cinnamon, 1/2 teaspoon salt, and nutmeg in a bowl. Place egg yolks in a small bowl.
• Place marshmallows in a bowl of boiling water. Stir well until melted. Add pumpkin mixture; stir until heated through.
• Spoon about 1/4 of the pumpkin-marshmallow mixture into the bowl of egg yolks; stir back into the original mixture. Cover the bowl with plastic wrap and freeze until firm, at least 30 minutes.
• Beat nondairy topping with an electric mixer until soft peaks form. Fold into the chilled pumpkin mixture. Pour into the pie crust. Cover with plastic wrap and freeze pie until set, 8 hours to overnight.
• Preheat oven to 500 degrees F (260 degrees C).
• Beat egg whites and 1/4 teaspoon salt in a bowl with clean beaters until soft peaks form. Add 1/2 cup sugar, 1 tablespoon at time, beating well after each addition until meringue is stiff and glossy. Fold in vanilla extract with a spatula. Spread meringue over the frozen pie.
• Bake in the preheated oven until meringue peaks are golden, 1 to 2 minutes.

BAKED ALASKA MINT PIE

Steps:

• 1. Take ice cream from the freezer;set aside to soften. Crust: Mix crust ingredient together and press firmly into bottom and sides of a 9-inch pie plate, bake at 325^ for 10 minutes. Cool completely. --- Filling: Spread half the ice cream in cooled pie shell; freeze until firm. Place remaining ice cream in freezer too , until ready to use. Whip the whipping cream and add food coloring and cream de menthe syrup. Spread over frozen ice cream pie. Freeze until firm. Remove reserved ice cream carton to softened. Spread remaining ice cream over frozen cream de melthe layer. Return to freezer. (At this point pie can be wrapped and frozen up to 2 months). --- Meringue: At serving time, beat egg whites with cream of tartar until foamy, then gradually beat in sugar, continue beating until stiff peaks form. Preheat oven to 450^. Remove pie from freezer and spread meringue to rim of shell- leaving no crust showing and completely covering ice cream. Place in pre-heated oven for about 4 minutes, until lightly browned. Serve at once. Drizzle extra cream de menthe syrup over pie slices.

RASPBERRY BAKED ALASKA PIE

Steps:

• 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., Meanwhile, in a large saucepan, combine the cornstarch, water and lemon juice until smooth. Stir in raspberries and lemon zest. 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., 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., 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., 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.

BAKED ALASKA PUMPKIN PIE

Steps:

• Heat oven to 425. Prepare pastry. Mix remaining ingredients except ice cream and meringue. Pour into pastry lined pie plate. Bake 15 minutes. Reduce oven temperature to 350; bake pie until knife inserted in center comes out clean, about 45 minutes longer. Refrigerate baked pie at least 1 hour. Soften ice cream slightly; press into waxed paper lined pie plate, 8x1 1/2 inches. Freeze until solid.
• Just before serving, heat oven to 500. Prepare Brown Sugar Meringue by beating 3 egg whites and 1/4 teaspoon cream of tartar until foamy. Beat in 6 tablespoons brown sugar, 1 tablespoon at a time; continue beating until stiff and glossy. Do not under-beat beat in 1/2 teaspoon vanilla.
• Unmold ice cream and invert on pie; remove waxed paper. Spoon meringue onto pie, covering ice cream completely and sealing meringue to edge of crust. Bake until golden brown, 2-3 minutes. Serve immediately.

BERRY PIE BAKED ALASKA

Steps:

• Make the ice cream cake: Preheat the oven to 400˚. Put the puff pastry halves on a baking sheet, leaving a little space between each piece. Top with another baking sheet to keep the pastry from puffing up too much. Bake until golden, about 30 minutes.
• Combine the sugar and cinnamon in a small bowl. Remove the top baking sheet and brush the pastry with half the melted butter. Sprinkle with half the cinnamon sugar, then flip the pastry; brush with the remaining butter and sprinkle with the remaining cinnamon sugar. Let cool.
• Coat a 9-by-5-inch loaf pan with cooking spray and line with plastic wrap, leaving a 6-inch overhang on the two short ends. Trim the puff pastry pieces if necessary so they fit snugly in the pan; set aside.
• Scoop half the ice cream and sorbet into the pan, alternating flavors. Use a piece of plastic wrap to pack in the ice cream evenly. Spread with half the jam and top with 1 piece of puff pastry. Repeat with the remaining ice cream and sorbet, jam and puff pastry. Cover with the overhanging plastic wrap and freeze until firm, at least 6 hours or overnight.
• Make the meringue: Beat the egg whites and cream of tartar in a large bowl with a mixer on medium-high speed until foamy, 30 seconds to 1 minute. Gradually beat in the sugar. Increase the mixer speed to high and beat until stiff, shiny peaks form, 4 to 5 minutes. Add the freeze-dried strawberries and beat until combined, about 1 minute.
• Uncover the ice cream cake and invert onto a foil-lined baking sheet. Let stand until the ice cream cake slips out of the pan easily; unwrap. Spread one-quarter of the meringue over the top and sides. Transfer the remaining meringue to a large piping bag fitted with a 1/2-inch star tip. Pipe over the top and sides of the cake. Freeze until firm, at least 4 hours and up to 2 days.
• Brown the meringue with a kitchen torch (or bake at 500˚ until golden, 3 to 5 minutes). Use two large spatulas to transfer the baked Alaska to a platter and slice.

BAKED ALASKA NEAPOLITAN PIE

Steps:

• In medium bowl, mix flour and salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary).
• Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
• Heat oven to 475°F. With floured rolling pin, roll pastry into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired. Prick bottom and side of pastry thoroughly with fork. Bake 8 to 10 minutes or until light brown; cool on cooling rack.
• Pack scoops of ice cream, alternating flavors, in pie crust. Cover and freeze about 2 hours or until firm.
• Heat oven to 475°F. In medium bowl, beat egg whites and cream of tartar with electric mixer on high speed until foamy. Beat in sugar, 1 tablespoon at a time; continue beating until stiff and glossy. Do not underbeat. Beat in vanilla. Spoon meringue onto ice cream; spread gently, sealing meringue to edge of crust. Bake 2 to 4 minutes or until top is light brown. Serve immediately, or cover and freeze no longer than 48 hours. Store in freezer.

RASPBERRY BAKED ALASKA PIE

Steps:

• 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. 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.
• 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. 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.
• 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.