Prep 20 mins
Cook 8 mins
This is a version of Baked Alaska dessert the base is a chocolate crumb crust with Mocha fudge sauce. It is so easy to make and so impressive to serve. It was a prize winner in a recent Lucerne Bake contest entered by Lois Dowling.
- 1 cup heavy cream
- 2 tablespoons instant espresso or 2 tablespoons instant coffee powder
- 4 ounces semisweet chocolate, grated
- 1 1⁄2 cups crushed chocolate wafers
- 1⁄2 cup unsalted butter, melted
- 1⁄4 cup crushed toasted almond
- 1 quart cappuccino chip ice cream
- 3 large egg whites
- 1⁄3 cup granulated sugar
- 1⁄2 teaspoon vanilla extract
- Place cream and instant coffe powder in a small saucepan and bring to a boil.
- Remove from heat and stir in the chocolate, stir until the chocolate has melted and the mixture is smooth.
- Set aside in the pan you will be warming it again before seving .
- Mix the wafers, butter, and almonds.
- Press this mixture onto the bottom of a 9" pie plate, bring the wafer mixture right up the sides of the pie plate so the entire pie plate is covered with this crust.
- Chill until firm.
- Soften the ice cream slightly and when the crust is firm spoon it into the pie crust.
- Mash down with a fork and leave a slight mound in the center.
- Freeze until very firm. You may do up to this step a day or more before you want to serve. Keep it in the freezer covered.
- Beat egg whites until stiff but not dry.
- Add sugar 1 tbsp at a time, whisking well between each addition of sugar to make a shiny, stiff meringue.
- Whisk in the Vanilla extract.
- Preheat oven to 425°F.
- Take the frozen pie from the freezer and quickly cover it with the meringue.
- Be sure that all the ice cream is well covered.
- Bake for 2-4 minutes or until the meringue is lightly browned.
- While the pie is baking reheat the sauce but do not bring it to a boil, just have it warm.
- Serve immediately, cut the pie into 8 wedges, pour sauce over place on individual plates & serve.