Cappuccino Alaskan Ice Cream Pie

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“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.”

Ingredients Nutrition


  1. Sauce:
  2. Place cream and instant coffe powder in a small saucepan and bring to a boil.
  3. Remove from heat and stir in the chocolate, stir until the chocolate has melted and the mixture is smooth.
  4. Set aside in the pan you will be warming it again before seving .
  5. Base:
  6. Mix the wafers, butter, and almonds.
  7. 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.
  8. Chill until firm.
  9. Soften the ice cream slightly and when the crust is firm spoon it into the pie crust.
  10. Mash down with a fork and leave a slight mound in the center.
  11. 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.
  12. Meringue:
  13. Beat egg whites until stiff but not dry.
  14. Add sugar 1 tbsp at a time, whisking well between each addition of sugar to make a shiny, stiff meringue.
  15. Whisk in the Vanilla extract.
  16. Baking:
  17. Preheat oven to 425°F.
  18. Take the frozen pie from the freezer and quickly cover it with the meringue.
  19. Be sure that all the ice cream is well covered.
  20. Bake for 2-4 minutes or until the meringue is lightly browned.
  21. While the pie is baking reheat the sauce but do not bring it to a boil, just have it warm.
  22. Serve immediately, cut the pie into 8 wedges, pour sauce over place on individual plates & serve.

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