Baked Alaska Ice Cream Pie



Prepare your favorite pie shell or use a frozen pie shell, piercing the bottom and sides with a fork. Bake as directed and allow to cool. Using ice cream flavors of your choice, pack the shell with “slightly” softened ice cream. If you choose to do one flavor, simply pack the shell full and level. If you wish to do 3 complementary flavors, first start with a ring of ice cream that follows the crust line. The second flavor follows within that circle and the third flavor is the center and can be used to blend over the top. Take a piece of tin foil slightly larger than the pie pan size and place over the top of the pie (you can smooth your hand over the top of the sheet of foil once it is placed over the ice cream to blend any unevenness). Wrap foil securely over the pan edge and place the pie shell in the coldest part of your freezer for a minimum of 12 hours in order to achieve a good hard freeze on the ice cream. Note: This also can be done several days prior to applying meringue, baking and serving!

Preheat oven to 500 degrees. Whip meringue as directed. Take the pie from the freezer, remove foil and spread meringue over the top of the pie, bringing the meringue completely to the edges. This is referred to as sealing the edges. Place the pie in the oven on the middle rack for approximately 3 minutes, checking frequently as meringue will brown quickly. Remove, slice and serve.


Always start with egg whites that are at room temperature. Whip egg whites in a glass, glazed or stainless steel bowl. Do not use a plastic bowl. Use a hand mixer or a stand mixer as whipping by hand is difficult. DO NOT allow any egg yolk to mix in with the egg white. Any fat or oil will interfere with the foaming of the egg whites.

Beat egg whites and cream of tartar until foamy. Gradually beat in sugar about 2 tablespoons at a time until all is incorporated. Continue to beat until the meringue is stiff and forms peaks. (Test for peaks by taking the back of a spoon to the meringue and lifting upward. The meringue when properly done will peak when the spoon is lifted and slightly droop over).