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Strawberry Baked Alaska
Yield: 8 Servings

1 pre-baked 9-inch pie shell

1 1/2 quarts (about 6 cups) strawberry ice cream
1 cup strawberry jam or sundae topping

3 egg whites
dash cream of tarter
1/4 cup granulated sugar

fresh strawberries
strawberry jam

Chill pastry shell well after baking. Spread bottom with strawberry
jam or topping. Reserve a little to drizzle over top. Soften ice
cream to room temperature. Beat with electric mixer until smooth
and creamy. Spread ice cream evenly over bottom of pie shell,
mounding it in the center. Place in freezer immediately while
preparing the meringue topping. Whip eggs white in mixer bowl
until very frothy. Add cream of tarter and continue beating until
stiff peaks form. Add sugar, 1 tablespoon at a time and beat until
stiff and glossy. Spread meringue evenly over ice cream in shell
to the edges to seal well. Bake pie at 450F until slightly browned,
4 to 5 minutes. Drizzle strawberry jam or topping over top of
meringue, if used.

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