Baked Alaska Pumpkin Pie

Favorite Pastry for 9-Inch One-Crust Pie -- (*see recipe)
3/4 cup sugar
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
3 egg yolks -- slightly beaten
1 (16 ounce) can pumpkin
1 (13 ounce) can evaporated milk
1 pint vanilla or toffee chip ice cream
Brown Sugar Meringue -- (recipe follows)

BROWN SUGAR MERINGUE:
3 egg whites
1/4 teaspoon cream of tartar
6 tablespoons packed brown sugar
1/2 teaspoon vanilla

Heat oven to 425 degrees F. Prepare pastry. Mix remaining ingredients except ice cream and meringue. Pour into pastry-lined pie plate. Bake 15 minutes.

Reduce oven temperature to 350°. Bake until knife inserted in center comes out clean, about 45 minutes longer. Refrigerate baked pie at least 1 hour. Soften ice cream slightly; press into waxed paper-lined pie plate, 8x1-1/2 inches. Freeze until solid. Just before serving, heat oven to 500°. Prepare Brown Sugar Meringue. Unmold ice cream and invert on pie; remove waxed paper. Spoon meringue onto pie, covering ice cream completely and sealing meringue to edge of crust. Bake until golden brown, 2 to 3 minutes. Serve immediately.

BROWN SUGAR MERINGUE:
Beat egg whites and cream of tartar until foamy. Beat in brown sugar, 1 tablespoon at a time; continue beating until stiff and glossy. Do not underbeat. Beat in vanilla. Makes 1 Pie

*Favorite Pastry for 9-Inch One-Crust Pie

1 cup all-purpose flour
1/2 teaspoon salt
1/3 cup plus 1 tablespoon shortening
2 tablespoons cold water (2 to 3 tablespoons)

Mix flour and salt. Cut in lard until particles are size of small peas. Sprinkle with water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons water can be added if necessary). Gather pastry into ball; shape into flattened round on lightly floured cloth-covered surface.
Roll pastry 2 inches larger than inverted pie plate with floured cloth-covered rolling pin. Fold pastry into fourths; unfold and ease into plate, pressing firmly against bottom and side. Trim overhanging edge of pastry 1 inch from rim of plate. Fold and roll pastry under, even with plate. Flatten pastry evenly on rim of pie plate. Press firmly around edge with tines of fork, dipping fork into flour occasionally to prevent sticking. Or build up edge of pastry. Place index finger on inside of pastry edge and knuckles (or thumb and index finger) on outside. Pinch pastry into 'V' shape; pinch again to sharpen. Fill and bake as directed in recipe. For Baked Pie Shell: Heat oven to 475 degrees F. Prick bottom and side thoroughly with fork. Bake 8 to 10 minutes or until light brown; cool. Makes 1 Crust.

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