Raspberry Baked Alaska Pie 18 ladyfingers 1/3 cup orange-flavor liqueur 1 (10 ounce) package frozen raspberries 3 pints vanilla ice cream 4 egg whites 1/4 teaspoon salt 1/8 teaspoon cream of tartar 2/3 cup granulated sugar At least 5 hours before serving, line bottom and sides of 10-inch pie plate with about 2/3 of ladyfingers, allowing rounded ends to extend slightly over pie plate rim; sprinkle with half of liqueur. In a bowl, crush raspberries to make a paste consistency. In bowl, stir softened ice cream slightly. Drop spoonsful of raspberries onto ice cream. With knife, cut through mixture once or twice to create a ripple effect. Spoon half of ice cream mixture into pie plate. Layer remaining ladyfingers on top of ice cream; sprinkle with remaining liqueur. Spoon remaining ice cream onto ladyfingers. Freeze until firm, about 4 hours. About 20 minutes before serving, preheat oven to 500 degrees F. Beat egg whites, salt and cream of tartar until soft peaks form. Beating at high speed, beat in sugar, 2 tablespoons at a time; beat until sugar is completely dissolved. With spoon, quickly spread meringue over top of pie, sealing to edge; swirl meringue over top of pie to make attractive top. Bake 3 to 4 minutes until meringue is lightly browned. Serve immediately. Serves 12.