Baked Alaska Pumpkin Pie
Favorite Pastry for 9-Inch One-Crust Pie -- (see recipe)
3/4 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
3 egg yolks -- slightly beaten
1 (16 ounce) can pumpkin
1 (13 ounce) can evaporated milk
1 pint vanilla or toffee chip ice cream
Brown Sugar Meringue -- (recipe follows)
BROWN SUGAR MERINGUE
3 egg whites
1/4 teaspoon cream of tartar
6 tablespoons packed brown sugar
1/2 teaspoon vanilla
Heat oven to 425º. Prepare pastry. Mix remaining ingredients except ice cream and meringue. Pour into pastry-lined pie plate.
Bake 15 minutes. Reduce oven temperature to 350º. Bake until knife inserted in center comes out clean, about 45 minutes longer.
Refrigerate baked pie at least 1 hour. Soften ice cream slightly; press into waxed paper-lined pie plate, 8 × 1 1/2 inches. Freeze until solid.
Just before serving, heat oven to 500º. Prepare Brown Sugar Meringue.
Unmold ice cream and invert on pie; remove waxed paper. Spoon meringue onto pie, covering ice cream completely and sealing meringue to edge of crust. Bake until golden brown, 2 to 3 minutes. Serve immediately.
BROWN SUGAR MERINGUE:
Beat egg whites and cream of tartar until foamy. Beat in brown sugar, 1 tablespoon at a time; continue beating until stiff and glossy. Do not underbeat. Beat in vanilla.