RASPBERRY BAKED ALASKA PIE
"I'm sharing one of my family's 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." -Dagmar Vena, Nepean, Ontario
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 8 servings (1 cup sauce).
Number Of Ingredients 11
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.
Nutrition Facts : Calories 321 calories, Fat 9g fat (5g saturated fat), Cholesterol 31mg cholesterol, Sodium 172mg sodium, Carbohydrate 56g carbohydrate (45g sugars, Fiber 2g fiber), Protein 6g protein.
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