Raspberry Baked Alaska Pie
1/3 cup orange-flavor liqueur
1 (10 ounce) package frozen raspberries
3 pints vanilla ice cream
4 egg whites
1/4 teaspoon salt
1/8 teaspoon cream of tartar
2/3 cup granulated sugar
At least 5 hours before serving, line bottom and sides of 10-inch pie plate with
about 2/3 of ladyfingers, allowing rounded ends to extend slightly over pie
plate rim; sprinkle with half of liqueur.
In a bowl, crush raspberries to make a paste consistency.
In bowl, stir softened ice cream slightly. Drop spoonsful of raspberries onto
ice cream. With knife, cut through mixture once or twice to create a ripple
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, about 4 hours.
About 20 minutes before serving, preheat oven to 500 degrees F.
Beat egg whites, salt and cream of tartar until soft peaks form. Beating at high
speed, beat in sugar, 2 tablespoons at a time; beat until sugar is completely
With spoon, quickly spread meringue over top of pie, sealing
to edge; swirl meringue over top of pie to make attractive top.
Bake 3 to 4 minutes until meringue is lightly browned. Serve