Two Layer Baked Alaska

Name: Two Layer Baked Alaska
Ingredients: 3 ounces semisweet chocolate; 1/3 cup shortening; 1 cup graham cracker crumbs; 3/4 cup finely chopped pecans; 1/4 cup packed dark brown sugar; 2 cups chocolate ice cream, softened; 2 cups strawberry ice cream, softened; 1/4 cup sugar; 1/4 cup water; 2 tablespoons butter; 4 ounces semisweet chocolate; 4 egg whites; 1/2 cup sugar; 1/2 teaspoon cream of tartar

14 ingredients

5 steps

Ingredients

3 ounces semisweet chocolate
1/3 cup shortening
1 cup graham cracker crumbs
3/4 cup finely chopped pecans
1/4 cup packed dark brown sugar
2 cups chocolate ice cream, softened
2 cups strawberry ice cream, softened
1/4 cup sugar
1/4 cup water
2 tablespoons butter
4 ounces semisweet chocolate
4 egg whites
1/2 cup sugar
1/2 teaspoon cream of tartar

Directions

1

In a microwave, melt chocolate and shortening; stir until smooth. Stir in the cracker crumbs, pecans and brown sugar. Press onto the bottom and up the sides of a greased 9-in. pie plate. Refrigerate for 30 minutes.
2

Spread chocolate ice cream into crust. Layer with strawberry ice cream. Cover and freeze 1-2 hours or until firm.
3

In a small saucepan, bring the sugar, water and butter to a boil; stirring constantly. Remove from the heat. Add the chocolate; stir until smooth. Cool to room temperature. Drizzle 1/2 cup over ice cream. Freeze until firm.
4

In a small heavy saucepan, combine the egg whites, sugar and cream of tartar. With a hand mixer, beat on low speed for 1 minute. Continue beating over low heat until egg mixture reaches 160°, about 4 minutes.
5

Transfer to a bowl; beat 5-7 minutes or until stiff glossy peaks form and sugar is dissolved. Immediately spread over frozen pie. Heat with a creme brulee torch for 3-4 minutes or until meringue is lightly browned. Serve immediately with remaining chocolate sauce.

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