Baked Alaska Strawberry Ice Cream Pie Recipe - strawberries

Method

• For the Strawberry Sauce: Combine the strawberries, sugar and vanilla in a bowl about 3 hrs before serving.
• Gently toss till mixed.
• Let sit at room temperature.
• For the Pie: Trim edges of lb.
• cake and cut into 1/4-inch slices.
• Line a 9-inch pie plate with the lb.
• cake slices, very slightly overlapping.
• Use plastic wrap to flatten the cake with your hands and compact it into the plate.
• Trim the top edges as needed.
• Freeze till solid, about 3 hrs.
• Spoon the ice cream into the frzn cake shell.
• Smooth the top, shaping it into a dome.
• Freeze till hard, 2 hrs.
• Use a mixer with a whisk to beat the egg whites, sugar and cream of tartar to stiff peaks, 2 to 3 min.
• Spread the meringue over the hard ice cream; swirl with a spoon to make a decorative pattern.
• Alternately, spread a 1/2-inch thick layer of meringue over the hard ice cream; smooth with a long spatula.
• Then spoon the remaining meringue into a pastry bag with a large star tip; decorate the top with large rosettes.
• Place a rack about 7 inches under the broiler element; heat the broiler.
• Broil the pie till the meringue is golden brown, 6 to 8 min.
• Alternatively, use a propane torch.
• Freeze the pie 1 hour.
• (This can be kept frzn and covered loosely with plastic wrap up to 5 days.)
• To serve, take the pie from the freezer 20 min before serving.
• Cut into wedges.
• Pass the sauce separately.
• This recipe yields 8 servings.
• NOTES :