Baked Alaska Mint Pie Recipes

BAKED ALASKA NEAPOLITAN PIE

Steps:

• In medium bowl, mix flour and salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary).
• Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
• Heat oven to 475°F. With floured rolling pin, roll pastry into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired. Prick bottom and side of pastry thoroughly with fork. Bake 8 to 10 minutes or until light brown; cool on cooling rack.
• Pack scoops of ice cream, alternating flavors, in pie crust. Cover and freeze about 2 hours or until firm.
• Heat oven to 475°F. In medium bowl, beat egg whites and cream of tartar with electric mixer on high speed until foamy. Beat in sugar, 1 tablespoon at a time; continue beating until stiff and glossy. Do not underbeat. Beat in vanilla. Spoon meringue onto ice cream; spread gently, sealing meringue to edge of crust. Bake 2 to 4 minutes or until top is light brown. Serve immediately, or cover and freeze no longer than 48 hours. Store in freezer.

MINTY BAKED ALASKA

Steps:

• In a heatproof bowl of a stand mixer, whisk egg whites, sugar and cream of tartar until blended. Place over simmering water in a large saucepan over medium heat. Whisking constantly, heat mixture until a thermometer reads 160°, 4-5 minutes. Remove from heat; add vanilla and salt. With the whisk attachment of a stand mixer, beat on high speed until stiff glossy peaks form and meringue has slightly cooled, 7-9 minutes. Fold in peppermint candy. , Preheat broiler. Place sponge cakes on an ungreased foil-lined baking sheet and top each with 1/3 cup ice cream. Immediately spread meringue over ice cream and cake, sealing it to foil on sheet. Broil 8 in. from heat until lightly browned, 3-5 minutes. Serve immediately.

BERRY PIE BAKED ALASKA

Steps:

• Make the ice cream cake: Preheat the oven to 400˚. Put the puff pastry halves on a baking sheet, leaving a little space between each piece. Top with another baking sheet to keep the pastry from puffing up too much. Bake until golden, about 30 minutes.
• Combine the sugar and cinnamon in a small bowl. Remove the top baking sheet and brush the pastry with half the melted butter. Sprinkle with half the cinnamon sugar, then flip the pastry; brush with the remaining butter and sprinkle with the remaining cinnamon sugar. Let cool.
• Coat a 9-by-5-inch loaf pan with cooking spray and line with plastic wrap, leaving a 6-inch overhang on the two short ends. Trim the puff pastry pieces if necessary so they fit snugly in the pan; set aside.
• Scoop half the ice cream and sorbet into the pan, alternating flavors. Use a piece of plastic wrap to pack in the ice cream evenly. Spread with half the jam and top with 1 piece of puff pastry. Repeat with the remaining ice cream and sorbet, jam and puff pastry. Cover with the overhanging plastic wrap and freeze until firm, at least 6 hours or overnight.
• Make the meringue: Beat the egg whites and cream of tartar in a large bowl with a mixer on medium-high speed until foamy, 30 seconds to 1 minute. Gradually beat in the sugar. Increase the mixer speed to high and beat until stiff, shiny peaks form, 4 to 5 minutes. Add the freeze-dried strawberries and beat until combined, about 1 minute.
• Uncover the ice cream cake and invert onto a foil-lined baking sheet. Let stand until the ice cream cake slips out of the pan easily; unwrap. Spread one-quarter of the meringue over the top and sides. Transfer the remaining meringue to a large piping bag fitted with a 1/2-inch star tip. Pipe over the top and sides of the cake. Freeze until firm, at least 4 hours and up to 2 days.
• Brown the meringue with a kitchen torch (or bake at 500˚ until golden, 3 to 5 minutes). Use two large spatulas to transfer the baked Alaska to a platter and slice.

BAKED ALASKA

Steps:

• Line the bottom and sides of an 8-inch round mixing bowl or deep 8-inch square container with foil. Spread ice cream in container, packing firmly. Cover and freeze 8 hours or until firm.
• Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x8 inch pan.
• Prepare cake mix with egg and almond extract. Pour into prepared pan.
• Bake in preheated oven according to package instructions, until center of cake springs back when lightly touched.
• Beat egg whites with cream of tartar, salt and sugar until stiff peaks form.
• Line a baking sheet with parchment or heavy brown paper. Place cake in center. Turn molded ice cream out onto cake. Quickly and prettily spread meringue over cake and ice cream, all the way to paper to seal. Return to freezer 2 hours.
• Preheat oven to 425 degrees F (220 degrees C).
• Bake the Alaska on the lowest shelf, 8 to 10 minutes, or until meringue is lightly browned. Serve at once.

BAKED ALASKA PIE

Steps:

• Chill baked crust.
• Preheat broiler 10 minutes or so.
• In a heavy-bottomed sauce pan add marshmellows and water heat over low heat until melted.
• Stir constantly.
• Set aside.
• Beat egg whites until stiff.
• Add sugar and salt.
• Mix well.
• Fold in marshmellow mixture until well incorporated.
• Remove crust from fridge.
• Sprinkle crust with 1 cup of berries.
• Fill crust with ice cream.
• Sprinkle ice cream with 1 cup of berries.
• Top with meringue covering pie completely.
• Broil several inches inches below heat until lightly browned.
• Serve at once plain or with your favorite sauce*.
• (This pie may be frozen as soon as pie is browned. Remove from oven and place in freezer. After an hour, remove from freezer and cover with plastic. Return to freezer. To serve: let stand at room temp for 45 minutes.) Raspberry Sauce: Heat though and serve.

PUMPKIN BAKED ALASKA PIE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Allow crust to thaw for 15 minutes.
• Line the inside of the crust with aluminum foil and a layer of pie weights or dried beans.
• Bake on the middle rack of the preheated oven until edge of crust is golden, 12 to 15 minutes.
• Combine pumpkin, 2/3 cup sugar, orange juice, cinnamon, 1/2 teaspoon salt, and nutmeg in a bowl. Place egg yolks in a small bowl.
• Place marshmallows in a bowl of boiling water. Stir well until melted. Add pumpkin mixture; stir until heated through.
• Spoon about 1/4 of the pumpkin-marshmallow mixture into the bowl of egg yolks; stir back into the original mixture. Cover the bowl with plastic wrap and freeze until firm, at least 30 minutes.
• Beat nondairy topping with an electric mixer until soft peaks form. Fold into the chilled pumpkin mixture. Pour into the pie crust. Cover with plastic wrap and freeze pie until set, 8 hours to overnight.
• Preheat oven to 500 degrees F (260 degrees C).
• Beat egg whites and 1/4 teaspoon salt in a bowl with clean beaters until soft peaks form. Add 1/2 cup sugar, 1 tablespoon at time, beating well after each addition until meringue is stiff and glossy. Fold in vanilla extract with a spatula. Spread meringue over the frozen pie.
• Bake in the preheated oven until meringue peaks are golden, 1 to 2 minutes.

GRASSHOPPER BAKED ALASKA

Steps:

• In a microwave-safe bowl, melt butter and chocolate; stir until smooth. Stir in sugar. Beat in vanilla and eggs, one at a time, beating well after each addition. Combine the flour, baking powder and salt; stir into chocolate mixture. , Transfer to a greased 8-in. round baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out with moist crumbs (do not overbake). Cool for 10 minutes before removing from pan to a wire rack to cool completely., Meanwhile, in a large bowl, combine the ice cream, Andes candies, liqueurs and, if desired, food coloring. Transfer to an 8-in. round bowl (1-1/2 qts.) lined with plastic wrap; freeze until set. , In a large heavy saucepan, combine the egg whites, sugar and cream of tartar. With a hand mixer, beat on low speed for 1 minute. Continue beating over low heat until egg mixture reaches 160°, about 8 minutes. Transfer to a bowl; beat until stiff glossy peaks form and sugar is dissolved., Place brownie on an ungreased foil-lined baking sheet; top with inverted ice cream mold. Remove plastic wrap. Immediately spread meringue over ice cream, sealing to edges of brownie. Freeze until ready to serve, up to 24 hours., Bake at 400° for 2-5 minutes or until meringue is lightly browned. Transfer to a serving plate; serve immediately.

CHOCOLATE MINT BAKED ALASKA

Steps:

• Combine over hot (not boiling) water, 1/2 cup mint-chocolate chips and butter.
• Stir until chips are melted and mixture is smooth.
• Add chocolate wafer crumbs, stir until well blended.
• Press into bottom of 9-inch springform pan, freeze until firm.
• Combine over hot (not boiling) water, remaining 1 cup of chips, corn syrup, and heavy cream.
• Stir until chips are melted and mixture is smooth.
• Cool to room temperature.
• In a large bowl, whip the ice cream until smooth but not melted.
• Gradually stir in chocolate mixture (flecks will appear in ice cream).
• Spoon into center of crust, mounding high in center and leaving 3/4-inch edge.
• Using spatula, smooth to form dome.
• Freeze until firm.
• Remove sides of pan.
• Preheat oven to 450?°F.
• In a large bowl, combine egg whites and cream of tartar, beat until soft peaks form.
• Gradually add sugar, beat until stiff peaks form.
• Spread meringue over ice cream and crust to cover completely, swirl to decorate.
• Bake at 450°F for 4-6 minutes or until lightly browned.
• Serve immediately!

TRADITIONAL BAKED ALASKA

Steps:

• Preheat oven to 350 degrees. Line a 9-inch round cake pan with parchment paper, and spray with cooking spray.
• Combine 3 tablespoons sugar and the egg yolks in bowl of an electric mixer fitted with the whisk attachment; whisk, on medium speed, until pale yellow and thick, about 15 minutes. Add vanilla, and fold in melted chocolate just to combine.
• Combine egg white and a pinch of salt in bowl of electric mixer fitted with the whisk attachment; whip, on medium speed, until frothy. Add remaining 3 tablespoons sugar; beat until stiff. Fold egg whites into the chocolate mixture.
• Carefully pour batter into prepared cake pan. Bake until cake is set and top is dull, about 20 minutes. Remove from oven and let cool on a wire rack.
• Spray a 12-cup bowl with a 9-inch diameter with cooking spray; line with plastic wrap. Pack base of bowl and up the sides with chocolate ice cream; cover with plastic and press with your hands to make an even, smooth layer. Transfer to freezer and freeze until firm, about 2 hours.
• Remove plastic wrap and form a layer of vanilla ice cream on top of the chocolate; cover with plastic wrap and press with your hands to make an even, smooth layer. Transfer to freezer and freeze until firm, about 2 hours.
• Remove plastic wrap and form a layer of coffee ice cream on top of vanilla, leaving a small well in the center of the coffee layer; add sprinkles to well and cover with plastic wrap. Transfer to freezer and freeze until firm, at least 2 hours and up to overnight.
• Place cake on a parchment-paper-lined baking sheet. Remove ice cream from freezer and remove plastic wrap; invert bowl over cake. Keep ice cream covered with plastic wrap, and return ice cream cake to freezer.
• Preheat oven to 500 degrees (if not using a kitchen torch). Fill a pastry bag, fitted with a large star tip (such as Ateco No. 827), with meringue; pipe onto ice cream in a decorative fashion, or spoon meringue over ice cream and swirl with a rubber spatula. If ice cream starts to soften, return cake to freezer for 15 minutes.
• Using a kitchen torch, heat meringue until it just starts to brown. Alternatively, place in oven and bake until meringue just starts to brown, 1 to 2 minutes. Remove from oven, transfer to a serving platter, and serve immediately.

BAKED ALASKA MINT PIE

Steps:

• Take ice cream from the freezer;set aside to soften. Crust: Mix crust ingredient together and press firmly into bottom and sides of a 9-inch pie plate, bake at 325^ for 10 minutes. Cool completely. --- Filling: Spread half the ice cream in cooled pie shell; freeze until firm. Place remaining ice cream in freezer too , until ready to use. Whip the whipping cream and add food coloring and cream de menthe syrup. Spread over frozen ice cream pie. Freeze until firm. Remove reserved ice cream carton to softened. Spread remaining ice cream over frozen cream de melthe layer. Return to freezer. (At this point pie can be wrapped and frozen up to 2 months). --- Meringue: At serving time, beat egg whites with cream of tartar until foamy, then gradually beat in sugar, continue beating until stiff peaks form. Preheat oven to 450^. Remove pie from freezer and spread meringue to rim of shell- leaving no crust showing and completely covering ice cream. Place in pre-heated oven for about 4 minutes, until lightly browned. Serve at once. Drizzle extra cream de menthe syrup over pie slices.