Butter Crunch Alaska Pie Recipe
Ingredients
| Butter Crunch Crust | ||
| 3 pints any flavor ice cream, slightly softened | ||
| Egg whites | 3 | |
| Cream of tartar | 1/4 Teaspoon | |
| Sugar | 6 Tablespoon | |
| Vanilla | 1/2 Teaspoon | |
Directions
Bake pie crust.
Cool.
Pack ice cream in crust.
Freeze until firm, about 8 hours.
Move oven rack to lowest position.
Heat oven to 500°.
Beat egg whites and cream of tartar until foamy.
Beat in sugar, 1 tablespoon at a time; continue beating until stiff and glossy.
Do not under-beat.
Beat in vanilla.
Heap meringue over ice cream; spread over ice cream, carefully sealing to edge of crust.
Bake until meringue is light brown, 3 to 5 minutes.
Let stand 10 to 15 minutes before serving to make cutting easier.
Cool.
Pack ice cream in crust.
Freeze until firm, about 8 hours.
Move oven rack to lowest position.
Heat oven to 500°.
Beat egg whites and cream of tartar until foamy.
Beat in sugar, 1 tablespoon at a time; continue beating until stiff and glossy.
Do not under-beat.
Beat in vanilla.
Heap meringue over ice cream; spread over ice cream, carefully sealing to edge of crust.
Bake until meringue is light brown, 3 to 5 minutes.
Let stand 10 to 15 minutes before serving to make cutting easier.
Chef
