Strawberry Baked Alaska Pie Recipe
Ingredients
1 1/3 cups fine vanilla wafer crumbs
1/4 cup butter, melted
4 cups fresh rhubarb, cut in 1 in. pieces
1 1/4 cups sugar
1 qt. strawberry ice cream
3 egg whites
6 tablespoons sugar
Directions
Mix vanilla wafer crumbs and butter.
Turn into a 9-inch pie pan and press evenly.
Chill.
Combine rhubarb and 11/4 cups sugar in a saucepan.
Cook over low heat, stirring occasionally, until sugar is dissolved.
Cover and continue cooking until rhubarb is tender.
Cool.
Chill.
Alternately spoon ice cream and 1 cup of rhubarb sauce into prepared shell.
Pack down lightly.
Wrap and freeze until firm.
Beat egg whites until frothy.
Add 6 tablespoons sugar gradually, beating until stiff peaks are formed.
Spread meringue over ice cream, being sure meringue touches crust all around edge.
Bake at 450°F 4 to 5 minutes, or until lightly browned.
Turn into a 9-inch pie pan and press evenly.
Chill.
Combine rhubarb and 11/4 cups sugar in a saucepan.
Cook over low heat, stirring occasionally, until sugar is dissolved.
Cover and continue cooking until rhubarb is tender.
Cool.
Chill.
Alternately spoon ice cream and 1 cup of rhubarb sauce into prepared shell.
Pack down lightly.
Wrap and freeze until firm.
Beat egg whites until frothy.
Add 6 tablespoons sugar gradually, beating until stiff peaks are formed.
Spread meringue over ice cream, being sure meringue touches crust all around edge.
Bake at 450°F 4 to 5 minutes, or until lightly browned.
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