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Raspberry Baked Alaska Pie




  1. At least 5 hours before serving, line bottom and sides of 10-inch pie plate with about 2/3 of ladyfingers, allowing rounded ends to extend slightly over pie plate rim; sprinkle with half of liqueur.
  2. In a bowl, crush raspberries to make a paste consistency.
  3. In bowl, stir softened ice cream slightly. Drop spoonsful of raspberries onto ice cream. With knife, cut through mixture once or twice to create a ripple effect.
  4. Spoon half of ice cream mixture into pie plate.
  5. Layer remaining ladyfingers on top of ice cream; sprinkle with remaining liqueur.
  6. Spoon remaining ice cream onto ladyfingers.
  7. Freeze until firm, about 4 hours.
  8. About 20 minutes before serving, preheat oven to 500 degrees F.
  9. Beat egg whites, salt and cream of tartar until soft peaks form. Beating at high speed, beat in sugar, 2 tablespoons at a time; beat until sugar is completely dissolved.
  10. With spoon, quickly spread meringue over top of pie, sealing to edge; swirl meringue over top of pie to make attractive top.
  11. Bake for 3 to 4 minutes until meringue is lightly browned.
  12. Serve immediately.

Serves 12.


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