The classics are always the best right? From old black and white movies to 67 Chevy’s and Baked Alaska. Do you remember the amazing ice cream dessert that gets “baked” in the oven but doesn’t end up melting all over the kitchen floor?
Shut the front door, that’s impossible!
But it’s completely true. I’ll level with you, when I shoved it in the oven at 450 degrees, I was sure there’d be and ice cream fiasco 15 minutes later. Totally not so, in fact the ice cream was still solid and perfect for cutting and the meringue was toasty on top. Okay, there may be a few secrets to make this dessert like how the structure of the meringue insulates the ice cream, but let’s talk about how easy it is to make. Even though I love to cook from scratch, sometimes it’s okay to take a shortcut now and again.
You can make your own pie crust or pick up one at the store and bake it yourself. If you make your own, look in the mirror and say “You’re awesome” If you buy one from the store, look in the mirror and say “I’m really busy and I’m still awesome”.
For the filling, choose your favorite ice cream, thaw it until soft and fill up the baked pie crust. You’ll have to make the meringue but even that’s a breeze. I grabbed some Black Raspberry and Chocolate gelato from Talenti for the filling. And because you can never have enough chocolate, I drizzled extra over the top of the ice cream once it was in the pie! The whole thing gets baked at 450 degrees until the top starts to brown. Be mindful that the ice cream will have to be refrozen after filling the pie, and the longer you can do this then the less chance of the ice cream melting when baked later on.
Crispy on top, creamy in the middle and buttery pastry on the bottom…classic.
More Baked Alaska recipes to drool over.
What The Fork Food Blog- Cherry Vanilla Baked Alaska
Completely Delicious- Brownie Candy Cane Baked Alaska
The Vintage Mixer- Red Velvet Baked Alaska
Easy Baked Alaska Pie
- 1 9 inch pie crust baked
- 1/4 cup raspberry/blackberry jam *see notes* optional
- 1 pint of your favorite ice cream
- 1 cup chocolate chips
- 4 egg whites
- 1/2 teaspoon cream of tartar
- 1/2 cup granulated sugar
- 1 cup powdered sugar
- Bake the pie crust as instructed making sure to stab the base with a fork to get rid of air pockets.
- Let cool and spread the jam over the base of the crust if desired.
- Place the ice cream into a bowl and let it soften for about 10 minutes, stirring occasionally. Don't let it completely melt.
- Once the pie crust is cool, fill it with the ice cream making sure to evenly spread it all over.
- Melt the chocolate chips and drizzle over the ice cream.
- Place in the freezer and freeze for at least 4 hours or overnight.
- Once the ice cream is frozen in the pie crust, prepare the meringue topping.
- in a clean bowl of a stand mixer, beat the egg whites on high speed until foamy with a whisk attachment.
- Add the cream of tartar and mix for 2 minutes.
- On high speed, slowly add the sugar and beat until it becomes almost stiff peaks.
- Sieve the powdered sugar on top of the meringue.
- Using a large rubber spatula, gently fold the powdered sugar through the meringue.
- Scrape all of the meringue onto the frozen ice cream pie and cover in a swirly motion.
- Bake in a preheated 450 degree oven for 10-12 minutes and the top starts to turn golden brown.
- Serve at once slicing into wedges and drizzling with more melted chocolate.