Celebrate National Ice Cream Pie Day with This Twist on Baked Alaska
If you’re a fan of retro desserts with a modern twist, this recipe is for you. Taking a page from the classic baked Alaska, this pie features a strawberry ice cream filling and a torched meringue topping. As for that twist, the crust is made from crushed pretzels and graham crackers instead of the traditional cake bottom. It’s salty-sweet perfection.
This recipe comes from our very own Baking School instructor, Tessa Huff. If there’s anyone you should trust to deliver a delicious dessert, it’s her.
The best thing about this pie is that you don’t have to actually mess with fussy pie dough — your crust is simply a mixture of pretzels, graham crackers, brown sugar, instant milk powder, and melted butter. Once you’ve pressed your crust into your pie pan, you bake it, cool it, and then fill it with strawberry ice cream before topping it with meringue.
Oh, that meringue — just look at those dreamy golden-brown swirls! If you don’t have a kitchen torch, Tessa notes that you can broil it quickly in your oven.
→ Get the Recipe: Baked Alaska Ice Cream Pie from Sweet Style CA