Baked Alaska Pie made with OREO Cookies

This pie is simple to make, yet it makes a bold statement. Our pie shell made with OREO Base Cake is filled with cookies 'n cream ice cream (made with even more OREO Cookie Pieces) then topped with swirls of lightly browned vanilla meringue.



1 pie or 8 servings

  • Pie

  • 6 oz. OREO Base Cake
  • 2½ oz. unsalted butter, melted
  • 1 lb. 9 oz. vanilla ice cream, slightly softened
  • 5 oz. OREO Medium Cookie Pieces or OREO Small Cookie Pieces

  • Vanilla Italian Meringue

  • 2½ oz. egg whites
  • 5 oz. granulated sugar
  • 1 oz. water
  • ½ tsp. vanilla extract

Nutrition per serving

Calories400 Total fat23 gSaturated fat11 gTrans fat0 gCholesterol60 mgSodium250 mgCarbohydrate68 gDietary fiber0 gAdded sugars46 gProtein6 gVitamin A18 %DVVitamin C0 %DVVitamin D0 %DVCalcium10 %DVIron10 %DVPotassium6 %DV
For Pie:  

Combine OREO Base Cake and butter until well blended. Firmly press onto bottom and up the side of 9-inch inch pie plate.

Combine ice cream and cookie pieces. Spread evenly onto bottom of prepared crust. Freeze several hours or until firm.

For Vanilla Italian Meringue:  

Place egg whites in bowl of mixer fitted with wire whisk attachment. 

Bring sugar and water to boil in medium pot on medium heat, brushing down side of pot as needed to remove sugar crystals. When sugar mixture reaches 235ºF, begin whipping egg whites on high speed. When egg whites are foamy and sugar mixture is 240ºF, slowly pour hot sugar mixture into egg whites while whipping on high speed. Continue whipping until mixture is cool and meringue is firm. Mix in vanilla.

Spoon meringue onto frozen pie, spreading evenly. Use small offset spatula to create peaks. Use kitchen torch to brown meringue to desired color. Freeze until ready to serve.

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