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    Baked Alaska Pumpkin Pie


    Source of Recipe


    Internet

    List of Ingredients




    Favorite Pastry for 9-Inch One-Crust Pie
    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

    Recipe



    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.

 

 

 


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