Baked Alaska Ice Cream Pie
Folklore claims that Baked Alaska was created in 1867 at a New Orleans restaurant called Antoine's to honor the United States acquisition of Alaska. While this story cannot exactly be verified, you can assure you that this Baked Alaska Ice Cream Pie will go down in your family's history as one of your most show-stopping desserts!
Servings 8
Ingredients:
Pie
- ¾ cup crushed pretzel crumbs lightly salted
- ¾ cup crushed graham cracker crumbs
- ¼ cup brown sugar
- ¼ cup instant milk powder
- 10 Tbsp Prairie Farms Unsalted Butter melted
- 1 pint Prairie Farms Vanilla Ice Cream slightly thawed
Meringue Topping
- 4 large egg whites
- 1-1/3 cup granulated sugar
- 1 tsp vanilla extract
Directions:
Pie
- Pre-heat oven to 350 °F.
- Stir pretzel crumbs, graham crumbs, sugar and milk powder together in large bowl.
- Add melted butter and stir until combined.
- In 9" pie tin, press mixture into even layer on bottom and up sides.
- Bake 9 to 10 minutes. Crust should firm up bit.
- Let crust completely cool before filling.
- Scoop softened ice cream into cooled crust. Using offset spatula, begin to shape ice cream so that there is mound in center – leaving bit of room near top edge of crust for meringue topping.
- Freeze until solid, or overnight.
Meringue Topping
- In bowl of electric mixer, gently whisk together egg whites and sugar by hand.
- Fill medium saucepan with few inches of water and bring to simmer. Place mixer bowl on top of saucepan to create double-boiler. Whisking intermittently, heat egg mixture until it reaches 150-160°F on candy thermometer.
- Once hot, move bowl to stand mixer. Using whisk attachment, beat egg mixture on high until stiff peaks (about 8 minutes) and outside of mixing bowl returns to room temperature.
- Add in vanilla and mix for about 30 seconds.
- Using offset spatula, spread meringue on top of chilled ice cream.
- Lightly toast with kitchen torch or place under broiler just until browned.
- Serve immediately or place back in freezer.
