Baked Alaska Strawberry Ice Cream Pie
A purchased pound cake works just fine in this recipe.
3 cups sliced strawberries
2 tablespoons sugar
1/4 teaspoon vanilla extract
Combine the strawberries, sugar and vanilla in a bowl about 3 hours before
Gently toss until mixed. Let sit at room temperature.
1 (8-ounce) piece pound cake, edges trimmed, cut into 1/4-inch thick slices
3 pints strawberry ice cream, slightly softened
6 egg whites
1 1/3 cups sugar
1/8 teaspoon cream of tartar
Line a 9-inch pie plate with the pound cake slices, very slightly overlapping.
Use plastic wrap to flatten the cake with your hands and compact it into the
plate. Trim the top edges as needed. Freeze until solid, about 3 hours.
Spoon the ice cream into the frozen cake shell. Smooth the top, shaping it into
a dome. Freeze until hard, 2 hours.
Use a mixer with a whisk to beat the egg whites, sugar and cream of tartar to
stiff peaks, 2 to 3 minutes. Spread the meringue over the hard ice cream; swirl
with a spoon to make a decorative pattern. Alternately, spread a 1/2-inch thick
layer of meringue over the hard ice cream; smooth with a long spatula. Then
spoon the remaining meringue into a pastry bag with a large star tip; decorate
the top with large rosettes.
Place a rack about 7 inches under the broiler element; heat the broiler.
Broil the pie until the meringue is golden, 6 to 8 minutes. Alternatively, use a
propane torch. Freeze the pie 1 hour. (This can be kept frozen and covered
loosely with plastic wrap up to 5 days.)
To serve, take the pie from the freezer 20 minutes before serving. Cut into
Pass the sauce separately.