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Raspberry Baked Alaska Pie

 Raspberry Baked Alaska Pie
“I’m sharing one of my family’s very favorite pie recipes. I love making it for special occasions, and assembling it the day before leaves extra time to spend with loved ones.” —Dagmar Vena, Nepean, Ontario
8 ServingsPrep: 40 min. + freezing


  • 1 cup graham cracker crumbs
  • 3 tablespoons brown sugar
  • 3 tablespoons butter, melted
  • 1 tablespoon cornstarch
  • 1/2 cup cold water
  • 3 tablespoons lemon juice
  • 1 package (10 ounces) frozen sweetened raspberries, thawed
  • 2 teaspoons grated lemon peel
  • 4-1/2 cups reduced-fat vanilla ice cream, softened
  • 3 egg whites
  • 1/2 cup sugar


  • In a small bowl, combine the cracker crumbs, brown sugar and butter.
  • Press onto the bottom and up the sides of a 9-in. pie plate; freeze
  • until set.
  • Meanwhile, in a large saucepan, combine the cornstarch, water and
  • lemon juice until smooth. Stir in raspberries and lemon peel. Cook,
  • stirring occasionally, over medium heat until mixture just comes to
  • a boil. Remove from the heat; transfer to a small bowl. Cool
  • slightly; refrigerate until chilled.
  • Spread 1-1/2 cups ice cream into crust; cover and freeze for 1 hour.
  • Drizzle with 1/2 cup raspberry sauce; freeze until set. Repeat
  • layers, freezing after each layer. Top with remaining ice cream.

2 of 2

Raspberry Baked Alaska Pie (continued)

Directions (continued)

  • Cover and freeze for 8 hours or overnight.
  • In a large heavy saucepan, combine egg whites and sugar. With a hand
  • mixer, beat on low speed for 1 minute. Continue beating over low
  • heat until egg mixture reaches 160°, about 6 minutes. Transfer
  • to a bowl; beat until stiff glossy peaks form and sugar is
  • dissolved.
  • Immediately spread meringue over ice cream, sealing to edges of pie.
  • Heat with a creme brulee torch or broil 8 in. from the heat for 3-5
  • minutes or until meringue is lightly browned. Serve immediately with
  • remaining sauce. Yield: 8 servings (1 cup sauce).
Nutritional Facts: 1 piece with 2 tablespoons sauce equals 321 calories, 9 g fat (5 g saturated fat), 31 mg cholesterol, 172 mg sodium, 56 g carbohydrate, 2 g fiber, 6 g protein.