Categories: frozen dessert

Ingredients

• 1 pkg. piecrust mix
• 2 Tbsp. sugar (for pastry)
• 1 egg, beaten
• 2 Tbsp. cornstarch
• 2 Tbsp. raspberry flavor liqueur or @ Tbsp. white wine
• 1 cup bottled red raspberry syrup
• Red foo coloring
• 1 quart vanilla ice cream
• 4 egg whites
• 1/4 tsp. cream of tartar
• 1/4 tsp. salt
• 1/2 cup sugar (for meringue)

Directions

1. Combine piecrust mix and 2 Tbsp. sugar in a medium-sixe bowl, stir in egg with fork until well blended. Press dough into the bottom and side of a 9-inch springform pan. Prick bottom of pastry with a fork.
2. Bake in hot oven (400 degrees) 15 minutes, or until pastry is golden; cool completely on wire rack.
3. While pastry bakes: combine cornstarch and raspberry liqueur or white wine in a small saucepan; stir in raspberry syrup. Cook, stirring constantly, until mixture chickens and bubbles 5 minutes; remove from heat; tint a bright red with a few drops red food coloring, if you wish. Cool sauce completely.
4. Drizzle several spoonfuls of raspberry sauce onto the bottom of the cooled pastry. Scoop the ice cream with a large serving spoon; then layer the large serving spoon; then layer the scoop over the sauce; drizzle more sauce over; continue layering sauce and ice cream, ending with ice cream. Press down slightly on all layers. Freeze while making meringue.
5. Beat egg whites with cream of tartar and salt until foamy-white and double in volume in a medium-size bowl. Beat in the 1/2 cup sugar, 1 Tbsp. at a time, until meringue stands in firm peaks.
6. Frost ice cream completely with a thick coating of meringue, being sure to spread meringue onto pastry edge and making deep swirls and peaks. Freeze until serving time.
7. Bake in very hot oven (475 degrees) 3 minutes, or until meringue is touched with brown.
8. Remove pan side and bottom and slide Alaska onto serving plate. Drizzle with remaining sauce. Cut into wedges to serve.

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