Baked Alaska Pumpkin Pie
Favorite Pastry for 9-Inch One-Crust Pie
3/4 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
3 egg yolks, slightly beaten
1 (16 ounce) can pumpkin
1 (13 ounce) can evaporated milk
1 pint vanilla or toffee chip ice cream
Brown Sugar Meringue (recipe follows)
BROWN SUGAR MERINGUE
3 egg whites
1/4 teaspoon cream of tartar
Heat oven to 425º. Prepare pastry. Mix remaining ingredients except ice cream
and meringue. Pour into pastry-lined pie plate.
Bake 15 minutes. Reduce oven temperature to 350º. Bake until knife inserted in
center comes out clean, about 45 minutes longer.
Refrigerate baked pie at least 1 hour. Soften ice cream slightly; press into
waxed paper-lined pie plate, 8 × 1 1/2 inches. Freeze until solid.
Just before serving, heat oven to 500º. Prepare Brown Sugar Meringue. Unmold ice
cream and invert on pie; remove waxed paper. Spoon meringue onto pie, covering
ice cream completely and sealing meringue to edge of crust. Bake until golden
brown, 2 to 3 minutes. Serve immediately.
BROWN SUGAR MERINGUE:
Beat egg whites and cream of tartar until foamy. Beat in brown sugar, 1
tablespoon at a time; continue beating until stiff and glossy. Do not
underbeat. Beat in vanilla.