Baked Alaska Pumpkin Pie Recipe
How to make Baked Alaska Pumpkin Pie
Pastry for one 9-inch pie crust
1 egg, slightly beaten
2 egg yolks, slightly beaten
1 can (1 pound) pumpkin
3/4 cup sugar
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon nutmeg
1 2/3 cups evaporated milk
1 pint vanilla or butter-pecan ice cream
Brown Sugar Meringue *see below
Heat oven to 425 degrees. Prepare pastry. Mix remaining ingredients except ice cream and brown sugar meringue. Pour into line pie pan. Cover edge with 2 to 3 inch strip aluminum foil to prevent excessive browning Remove foil 15 minutes before end of baking time so edge will brown slightly. Bake 15 minutes.
Reduce oven temperature to 350 degrees; bake 45 minutes longer, or until knife inserted in center comes out clean. Soften ice cream slightly; press into waxed paper line 8-inch pie pan. Freeze solid. Meanwhile, chill cooled baked pie at least 1 hour
Heat oven to 550 degrees. Just before serving, unmold ice cream onto pie, removing waxed paper. Cover completely with Brown Sugar Meringue. Nake 2 to 3 minutes or until golden brown. Serve immediately.
*Brown Sugar Meringue:
Beat 2 egg whites and 1/4 teaspoon cream of tartar until soft peaks form. Add 1/3 cup dark brown sugar (packed) and 1/2 teaspoon vanilla extract. Beat until meringue is stiff and glossy.