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Baked Alaska Neapolitan Pie

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By Betty Crocker Kitchens
Updated Aug 14, 2006
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Pie crust, three ice cream flavors and a meringue—ordinary ingredients that come together to make an extraordinary dessert!

Baked Alaska Neapolitan Pie

  • Prep Time 30 min
  • Total 3 hr 50 min
  • Servings 8
  • Ingredients 11
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Ingredients

Pastry

  • 1 cup Gold Medal™ all-purpose flour
  • 1/2 teaspoon salt
  • 1/3 cup plus 1 tablespoon shortening
  • 2 to 3 tablespoons cold water

Filling

  • 1 pint (2 cups) strawberry ice cream
  • 1 pint (2 cups) vanilla ice cream
  • 1 pint (2 cups) chocolate ice cream

Meringue

  • 3 egg whites
  • 1/4 teaspoon cream of tartar
  • 6 tablespoons sugar
  • 1/2 teaspoon vanilla
Make With
Gold Medal Flour

Instructions

  • Step 
    1
    In medium bowl, mix flour and salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary).
  • Step 
    2
    Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
  • Step 
    3
    Heat oven to 475°F. With floured rolling pin, roll pastry into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired. Prick bottom and side of pastry thoroughly with fork. Bake 8 to 10 minutes or until light brown; cool on cooling rack.
  • Step 
    4
    Pack scoops of ice cream, alternating flavors, in pie crust. Cover and freeze about 2 hours or until firm.
  • Step 
    5
    Heat oven to 475°F. In medium bowl, beat egg whites and cream of tartar with electric mixer on high speed until foamy. Beat in sugar, 1 tablespoon at a time; continue beating until stiff and glossy. Do not underbeat. Beat in vanilla. Spoon meringue onto ice cream; spread gently, sealing meringue to edge of crust. Bake 2 to 4 minutes or until top is light brown. Serve immediately, or cover and freeze no longer than 48 hours. Store in freezer.

Nutrition

365 Calories
21 g Total Fat
7 g Protein
40 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
365
Calories from Fat
190
Total Fat
21 g
Saturated Fat
9 g
Cholesterol
40 mg
Sodium
250 mg
Potassium
260 mg
Total Carbohydrate
40 g
Dietary Fiber
1 g
Protein
7 g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
0%
0%
Calcium
12%
12%
Iron
6%
6%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

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