Baked Alaska Mint Pie
Begin 2-3 days in advance. It takes time to freeze the layers but is well worth it!
8 servings
Crust
1 package of regular or gluten free ginger snaps ~ 5oz
1/3 cup light brown sugar
6 Tbs melted butter
Crème de menthe syrup
½ cup water
½ cup granulated sugar
2 Tbs Crème de menthe
Pie
1 qt vanilla ice cream, softened and divided
1 cup heavy whipping cream
1/3 cup sugar
1/3 cup Crème de menthe
Green food coloring
Meringue
4 egg whites
1/8 tsp Cream of tartar
1/3 cup sugar
Preheat oven to 325.
Make the Crust:
In a food processor, grind the cookies fine.
Mix crumbs with melted butter and brown sugar.
Press into the bottom and lower sides of a deep-dish pie pan.
Bake 8 minutes until just beginning to brown.
Cool.
Make the Crème de menthe syrup:
Combine the water, sugar, and Crème de menthe on the stop top.
Bring to a simmer, stirring to dissolve the sugar.
Cook uncovered, 7 minutes.
Cool and store in a covered jar.
Once the pie crust is completely cooled, spread ½ the vanilla ice cream evenly in the bottom
Cover and freeze until firm.
Make the whipped cream filling:
Whip cream until it begins to firm.
Add sugar slowly, then Crème de menthe and food coloring to desired hue.
Mixture should be slightly sweet, minty, and firm.
Spread over ice-cream and freeze until firm.
Top with remaining vanilla ice cream and freeze until firm.
Make the Meringue:
Beat egg whites until foamy.
Add Cream of tartar and a pinch of salt.
As forming peaks, slowly add sugar and continue beating until glossy peaks form.
Spread over the ice cream and pull the spreader up in choppy motions to form peaks.
Freeze until hard
When serving, preheat oven to 450.
Place frozen pie in oven for 4-5 minutes until meringue browns.
Serve each piece with Crème de menthe syrup.
This is a favorite holiday recipe, but I have also made other creative combinations using salted caramel ice cream with Chunky Monkey and a fudge sauce between layers with caramel sauce on top!
You can be creative and wow your guests with this impressive dessert.
