Raspberry Baked Alaska Pie Recipe

2
Raspberry Baked Alaska Pie Recipe
Raspberry Baked Alaska Pie Recipe photo by Taste of Home
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Raspberry Baked Alaska Pie Recipe

Read Reviews
2
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“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
MAKES:
8 servings
TOTAL TIME:
Prep: 40 min. + freezing
MAKES:
8 servings
TOTAL TIME:
Prep: 40 min. + freezing

Ingredients

  • 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

Directions

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. 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).
Originally published as Raspberry Baked Alaska Pie in Healthy Cooking February/March 2011, p17

Nutritional Facts

1 each: 321 calories, 9g fat (5g saturated fat), 31mg cholesterol, 172mg sodium, 56g carbohydrate (45g sugars, 2g fiber), 6g protein.

  • 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
  1. 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.
  2. 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.
  3. 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. Cover and freeze for 8 hours or overnight.
  4. 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.
  5. 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).
Originally published as Raspberry Baked Alaska Pie in Healthy Cooking February/March 2011, p17

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Reviews forRaspberry Baked Alaska Pie

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1supergrammy User ID: 6217101 148897
Reviewed Nov. 2, 2011

"Ummm, if you put whipped topping on you won't be able to "brown" it!"

MY REVIEW
sewseitz User ID: 1075862 192383
Reviewed Nov. 2, 2011

"I'm not sure as I haven't made. Is the raspberry sauce the raspberry mixture? and how many layers are there? I might try using ReddiWhip for topping."

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