adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Baked Alaska Neapolitan Pie
0 Likes
Prep Time:
30 minutes
Total Time:
3 hours 50 minutes
Simple ingredients unite for a decadent dessert: pie crust, three ice cream flavors, and a fluffy meringue topping.
Ingredients:
  • 1 cup Gold Medal™ all-purpose flour
  • 1/2 teaspoon salt
  • 1/3 cup plus 1 tablespoon shortening
  • 2 to 3 tablespoons cold water
  • 1 pint (2 cups) strawberry ice cream
  • 1 pint (2 cups) vanilla ice cream
  • 1 pint (2 cups) chocolate ice cream
  • 3 egg whites
  • 1/4 teaspoon cream of tartar
  • 6 tablespoons sugar
  • 1/2 teaspoon vanilla
Instructions:
  • In a medium bowl, combine flour and salt. Add shortening and blend using a pastry blender or 2 knives until mixture resembles small peas. Sprinkle cold water over the mixture, 1 tablespoon at a time, stirring with a fork until all the flour is moistened and the dough almost comes together (add 1-2 teaspoons more water if needed).
  • Form the pastry into a ball and flatten it into a round shape on a lightly floured surface. Wrap it in plastic wrap and refrigerate for about 45 minutes until firm yet pliable. This step helps the shortening to firm up slightly for a flakier pastry when baked. If refrigerated for a longer period, allow the pastry to soften slightly before rolling it out.
  • Preheat oven to 475°F. Roll out pastry with a floured rolling pin into a circle 2 inches larger than an upside-down 9-inch glass pie plate. Place pastry in pie plate, pressing firmly against the bottom and sides. Trim the overhanging edges to 1 inch from the rim and fold under, even with the plate, creating a fluted edge. Use a fork to prick the bottom and sides of the pastry. Bake for 8 to 10 minutes until lightly browned, then cool on a rack.
  • Layer scoops of different flavored ice cream into the pie crust. Cover and freeze for about 2 hours until it is firm.
  • Preheat oven to 475°F. In a medium bowl, use an electric mixer on high speed to beat egg whites and cream of tartar until foamy. Gradually beat in sugar, followed by vanilla, until mixture is stiff and glossy. Spread meringue over ice cream, sealing to edge of crust. Bake for 2 to 4 minutes until lightly browned. Serve immediately or freeze for up to 48 hours. Store in the freezer.

Similar Recipes