Raspberry Baked Alaska Pie
|Vanilla ice cream||3 Pint|
|Ladyfingers||3 Ounce (1 Package)|
|Orange flavor liqueur||1⁄3 Cup (5.33 tbs)|
|Frozen raspberries||10 Ounce, in quick-thaw pouch, slightly thawed (1 Package)|
|Egg whites||4 (At Room Temperature)|
|Cream of tartar||1⁄8 Teaspoon|
|Sugar||1⁄2 Cup (8 tbs)|
1. Remove ice cream from container to large bowl; let stand at room temperature to soften slightly, stirring occasionally.
2. Meanwhile, line bottom and side of 9-inch pie plate with about two-thirds of ladyfingers, allowing rounded ends to extend slightly over pie-plate rim; sprinkle with half of orange-flavor liqueur. In medium-sized bowl, with potato masher or slotted spoon, crush raspberries to consistency of a paste.
3. Drop spoonfuls of raspberries onto ice cream; with knife, cut through mixture once or twice to create marbled effect. Keeping mar bled 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, at least 4 hours.
4. About 20 minutes before serving, preheat oven to 500°F. Prepare meringue: In small bowl, with mixer at high speed, beat egg whites, salt, and cream of tartar until soft peaks form; beat in sugar, 2 tablespoons at a time, beating until sugar completely dissolves and whites stand in stiff, glossy peaks. With spoon, quickly spread meringue over top of pie, sealing to edge and swirling meringue with back of spoon to make attractive top. Bake 2 to 3 minutes, until meringue is lightly browned. Serve pie immediately.