Serves: 5
Total Calories: 605
Drizzle several spoonfuls of sauce into bottom of pie shell.* Scoop ice cream with a large serving spoon—make a layer over sauce, drizzle more sauce and nuts and/or cherries, if desired. Continue layers, ending with ice cream. Smooth ice cream, making a higher mound in the center. Freeze while making meringue.
Beat egg whites with cream of tartar and salt until foamy and double in volume. Beat in sugar gradually, until meringue forms stiff peaks. Add almond flavoring. Frost ice cream with meringue, sealing to pastry edge. Make swirls. Freeze until serving time. Bake at 475° for 3 minutes or until meringue is touched with brown.
Heat remaining sauce. Cut into wedges, drizzle with sauce, and serve.
Sauce:
Combine cornstarch and liqueur in saucepan; stir in chocolate syrup. Cook, stirring constantly, until mixture thickens and bubbles 3 minutes. Remove from heat and cool completely.
*You usually have sauce left—if not, it only takes minutes to make more.
This Dee’s Baked Alaska recipe is from the The Recipe Hall of Fame Cookbook Cookbook. Download this Cookbook today.
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