Berry Pie Baked Alaska Recipes

RASPBERRY BAKED ALASKA PIE

Steps:

• In a small bowl, combine the cracker crumbs, brown sugar and butter. Press onto the bottom and up the sides of a 9-in. pie plate; freeze until set., Meanwhile, in a large saucepan, combine the cornstarch, water and lemon juice until smooth. Stir in raspberries and lemon zest. Cook, stirring occasionally, over medium heat until mixture just comes to a boil. Remove from the heat; transfer to a small bowl. Cool slightly; refrigerate until chilled., Spread 1-1/2 cups ice cream into crust; cover and freeze for 1 hour. Drizzle with 1/2 cup raspberry sauce; freeze until set. Repeat layers, freezing after each layer. Top with remaining ice cream. Cover and freeze for 8 hours or overnight., In a large heavy saucepan, combine egg whites and sugar. With a hand mixer, beat on low speed for 1 minute. Continue beating over low heat until egg mixture reaches 160°, about 6 minutes. Transfer to a bowl; beat until stiff glossy peaks form and sugar is dissolved., Immediately spread meringue over ice cream, sealing to edges of pie. Heat with a creme brulee torch or broil 8 in. from the heat for 3-5 minutes or until meringue is lightly browned. Serve immediately with remaining sauce.

SUMMER BERRY BAKED ALASKA

Steps:

• Simmer blackberries, sugar, and 1/4 cup water in a medium saucepan over medium-high heat until the blackberries are soft and very saucy, about 5 minutes. Remove from the heat, stir in the lemon juice and zest. Pour into a pie plate and let cool to room temperature.
• Spray a 3 1/2-quart metal or glass bowl with cooking spray and line with plastic wrap, leaving a 1-inch overhang over the edge of the bowl.
• Spread 2 cups of vanilla ice cream over the bottom of the bowl. Use a large piece of plastic wrap to press the ice cream down into the bowl. Dip both sides of half the angel food cake in to the blackberry syrup (like you do with French toast) and arrange, on top of the ice cream, tearing pieces of cake as needed to cover in a flat layer. Top with any remaining sauce.
• Spread the raspberry sorbet over the angel food cake. Use a large piece of plastic wrap to press down the sorbet. Flatten with a spatula and top with the remaining angel food cake slices, tearing pieces of cake as needed to cover in a flat layer. Fold the overhanging plastic over top and gently press down. Freeze until hard, at least 4 hours up to overnight.
• Make the meringue: Whip the egg whites and cream of tartar in a large bowl with an electric mixer at medium-high speed until foamy, about 2 minutes. Increase the speed to high, gradually add the sugar and whip until the whites hold stiff peaks and the sugar has dissolved, 5 minutes more. Invert the ice cream cake onto a parchment-lined baking sheet, remove the plastic wrap. (If the cake is difficult to remove, let the bowl stand overturned until it slips out easily, about 5 minutes.) Spread the meringue evenly over the sides, but slightly thicker on top. Use the back of a spoon to make large swirly peaks. Freeze 3 hours or up to 2 days.
• Preheat the oven to 500 degrees. Bake the dessert until the meringue is browned, 3 to 5 minutes. Alternately, use a small torch to brown the meringue all over. Use two large spatulas to transfer the baked Alaska to a large serving plate, cake stand or cutting board. Slice into wedges.

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.

EASY BAKED ALASKA

Steps:

• Heat oven to 350°F. Grease bottom of 13x9-inch pan with shortening or cooking spray. Make brownie batter as directed on box for cakelike brownies. Spread in pan.
• Bake 22 to 25 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool 1 hour.
• Evenly spread softened strawberry ice cream on top of cooled brownie. Place in freezer while making meringue.
• In medium glass or metal bowl, stir egg whites, sugar, cream of tartar and vanilla with whisk until blended. Set over pan of simmering water, stirring occasionally with whisk, 16 to 20 minutes or until sugar has dissolved and egg mixture reaches 160°F. Pour into large bowl; beat with electric mixer on high speed 8 to 10 minutes or until stiff glossy peaks form. Use small icing spatula to swirl meringue over top of ice cream layer. Freeze at least 3 hours or overnight.
• Heat oven to 500°F. Bake 3 to 5 minutes or until meringue peaks start to turn golden brown. Cut into 5 rows by 3 rows. Store covered in freezer.

THREE BERRY PIE

Steps:

• Combine the flour and salt. Using a pastry blender, cut in the shortening until the pieces are the size of small peas. Sprinkle 1 tablespoon of the water over part of the mixture, then gently toss with a fork. Push moistened portion to the side of the bowl. Repeat, using 1 tablespoon of water at a time, until all is moistened. Divide the dough in half. Form each half into a ball and flatten slightly. Wrap in plastic and refrigerate for at least 30 minutes.
• Transfer one piece of dough to a lightly floured surface. Roll the dough from the center to the edges to form a 12-inch circle. Wrap the crust around the rolling pin. Unroll it onto a 9-inch pie plate. Ease the crust into the pie plate, being careful not to stretch it. Trim the bottom crust evenly with the rim of the pie plate, and return the pastry-lined pie plate to the refrigerator.
• In a large mixing bowl, stir together the sugar and cornstarch. Add the strawberries, raspberries, and blueberries; gently toss until berries are coated. Allow fruit mixture to stand for about 15 minutes.
• Preheat the oven to 375 degrees F (190 degrees C). Place a baking sheet in the oven to preheat.
• Roll out the remaining pastry for the top crust. Stir the berry mixture and pour the filling into the pastry-lined pie plate. Place the top crust over the pie and trim the edges, leaving a 1/2-inch overhang. Fold the top crust under the bottom crust, pressing lightly to seal. Crimp the edges of the crust and cut vents in the top to allow steam to escape. To prevent over-browning, cover the edge of the pie with foil.
• Bake in the preheated oven on the baking tray for 25 minutes. Remove the foil.
• Bake for an additional 20 to 30 minutes, or until the filling is bubbling and the crust is golden. Cool on a wire rack.

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

Steps:

• Preheat oven to 350 degrees. Line an 8-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.
• In a medium bowl, combine egg whites and pinch of salt in bowl of electric mixer; whip, on medium speed, until frothy. Add remaining 3 tablespoons sugar; beat until stiff. Fold egg whites into the chocolate mixture.
• Carefully pour batter out 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 5-cup-capacity metal bowl with cooking spray; line with plastic. Pack base of bowl with pistachio ice cream; layer cherry ice cream over pistachio, then finish with another layer of pistachio ice cream (or layer ice creams and sorbets as you desire). Pack firmly, cover surface with plastic wrap, and place in freezer. Freeze until ice cream is very hard, at least 2 hours or up to 24 hours in advance.
• Place cake on a parchment-lined baking sheet. Remove ice cream from the freezer, and invert bowl over cake. Keep the ice cream covered with plastic wrap, and return ice-cream cake to the freezer.
• Preheat oven to 500 degrees. Fill a pastry bag, fitted with an Ateco #5 star tip, 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.
• Place in oven, and bake until meringue just starts to brown, 1 to 2 minutes. Remove from oven, and serve immediately.

BAKED ALASKA

Steps:

• Spoon ice cream into a 1-1/2-qt. bowl lined with plastic wrap; freeze until firm. Line a greased 9-in. round baking pan with waxed paper; grease the paper and set aside. Place a clean kitchen towel over a wire rack; dust towel with confectioners' sugar. Set aside., In a large bowl, beat the eggs, 3 tablespoons water and vanilla. Gradually add 1/2 cup sugar, beating until thick and lemon-colored. Combine the flour, baking powder and salt; fold into egg mixture. , Gently spoon into prepared pan. Bake at 375° for 12-15 minutes or until cake springs back when lightly touched. Immediately run a knife around edge of pan; invert onto prepared wire rack. Gently peel off waxed paper; cool completely., In a large heavy saucepan, combine the egg whites, cream of tartar and remaining sugar and water; beat on low speed with a portable mixer for 1 minute. Continue beating over low heat until mixture reaches 160°, about 12 minutes. Remove from the heat. Add rum extract; beat until stiff peaks form and sugar is dissolved, about 4 minutes. , Place cake on an ungreased foil-lined baking sheet; unmold ice cream and place over cake. Immediately spread meringue over ice cream and cake, sealing it to foil; sprinkle with almonds. Freeze until ready to serve, up to 24 hours. , Just before serving, heat with a creme brulee torch or broil on lowest oven rack position for 3-5 minutes or until meringue is light browned. Serve immediately.

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.

BERRY BAKED ALASKA

Steps:

• Scoop 1 scoop of ice cream on to each Biscuit. Place in freezer for one hour.
• Whisk 2 egg whites until thick and white, then gradually add in the sugar, until thick and stiff.
• Spread the egg whites over the ice cream and make sure all the ice cream is covered. Put in freezer for one hour.
• Pre heat the oven to 220 Degrees centigrade.
• Bake the pudding in the oven for 3-4 minutes. Serve immediately.

ALASKAN BLUEBERRY PIE

Steps:

• Cook the first seven ingredients until very thick.
• Fold in the 2 cups fresh or frozen blueberries and pour into a baked pie shell.
• Let pie cool and top with whipped cream.

ALASKA MIXED BERRY PIE

Steps:

• Mix dry ingredients and pour over berries in shell. Use top crust or leave open-faced to serve with whipped cream. Bake 10 minutes at 450°, lower heat to 350° and bake 30 minutes longer, until golden brown.