1 (8 inch) baked pie shell 1 qt. peppermint ice cream 2 or 3 tbsp. chocolate syrup 5 egg whites 1 tsp. vanilla 1/2 tsp. cream of tartar 2/3 c. sugar
Spoon ice cream into pie shell. Drizzle with chocolate syrup. Place in freezer until ready to use. When ready to use, heat oven to 500 degrees. Beat egg whites, vanilla and cream of tartar until foamy. Gradually beat in sugar until mixture is stiff and glossy.
Completely cover ice cream in pie shell with meringue, sealing well to edge of crust and filling high. (If desired, pie may be frozen up to 24 hours at this point.) When ready to serve, bake pie on lowest oven rack for 3-5 minutes or until meringue is light brown. Serve immediately, or again return to freezer until ready to serve. Makes 6-8 servings.
Baked Alaska Pie
PIE CRUST SHELL: 2 c. graham cracker crumbs 1 tbsp. sugar 1/2 stick butter, melted
Mix all ingredients together in a pie plate. Using the bottom of a measuring cup, (I use the 1/2 cup measure), press mixture to bottom and sides of pie plate.
FILLING: 1 pt. ice cream, frozen hard 1 qt. strawberries, sliced & sugared lightly 3 egg whites 1/4 tsp. cream of tartar 1/2 c. sugar Add cream of tartar to egg whites and beat until stiff. Fold in sugar a little at a time. Line graham cracker shell with fruit (working fast). Slice ice cream in 4 slices and put on top of fruit. Cover with egg white mixture making sure all sides are covered. Place in preheated 425 degree oven for approximately 5 to 7 minutes until brown. Serve at once. Peaches or raspberries may be substituted for strawberries.