Baked Alaska Pie
|9 inch baked pie shell||1 , baked|
|Water/Canned pineapple juice||1 Tablespoon|
|Granulated sugar||1⁄4 Cup (4 tbs)|
|Chilled raspberries/Drained, just thawed frozen raspberries / strawberries||2 Cup (32 tbs) (Fresh)|
|Vanilla ice cream/Peach / pistachio ice cream||1 Quart|
Refrigerate pie shell until well chilled.
Preheat broiler 10 min., or as manufacturer directs.
Over low heat, heat marshmallows with water, folding constantly, until marshmallows are melted.
Beat egg whites until quite stiff; gradually add sugar and salt, beating until very stiff; fold in marshmallow mixture.
Sprinkle 1 cup berries into pie shell; fill with ice cream; then sprinkle rest of berries onto ice cream; top with meringue, covering ice cream completely all the way around out to edge of pie, (this helps keep ice cream firm).
Broil several inches below heat until lightly browned.
Serve at once.
Note€”If you have a freezer, you can make this pie several days ahead.
Just make as above, omitting berries.
As soon as meringue has browned, place pie in freezer until frozen; then freezer-wrap, and return to freezer.