Recipe for Raspberry Baked Alaska Pie


    Raspberry Baked Alaska Pie

    18 ladyfingers
    1/3 cup orange-flavor liqueur
    1 (10 ounce) 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

    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.

    Serves 12.