Baked Alaska Mint Pie

Pat Duran


This recipe is from my friend Donna,she gave me this recipe and it was printed in Book 2.
It is so good- I love the taste of mint in this pie, so refreshing after a heavy meal or with tea just to let it melt in your mouth.

pinch tips: How to Make a Pie Shell & Lattice Top



one 9-inch pie


10 Min


5 Min



1 1/3 c
shortbread cookie crumbs (i use lorna dunes)
1/2 c
chopped walnuts
1/4 c
brown sugar, firmly packed
4 Tbsp


1 qt
mint or vanilla ice cream, softened
1/2 c
whipping cream
2 Tbsp
creme de menthe syrup
1 dash(es)
green food coloring


3 large
egg whites
cream of tartar
6 Tbsp
granulated sugar

Directions Step-By-Step

Take ice cream from the freezer;set aside to soften.
Mix crust ingredient together and press firmly into bottom and sides of a 9-inch pie plate, bake at 325^ for 10 minutes. Cool completely.
Spread half the ice cream in cooled pie shell; freeze until firm. Place remaining ice cream in freezer too , until ready to use.
Whip the whipping cream and add food coloring and cream de menthe syrup. Spread over frozen ice cream pie. Freeze until firm. Remove reserved ice cream carton to softened.
Spread remaining ice cream over frozen cream de melthe layer. Return to freezer. (At this point pie can be wrapped and frozen up to 2 months).
At serving time, beat egg whites with cream of tartar until foamy, then gradually beat in sugar, continue beating until stiff peaks form.
Preheat oven to 450^.
Remove pie from freezer and spread meringue to rim of shell- leaving no crust showing and completely covering ice cream.
Place in pre-heated oven for about 4 minutes, until lightly browned. Serve at once. Drizzle extra cream de menthe syrup over pie slices.

About this Recipe

Course/Dish: Pies
Other Tags: Quick & Easy, Healthy