Seward's Baked Alaska Pie

1/4 Cup Butter
1/2 cup Evaporated Milk
1 Cup Powdered Sugar
1/4 Cup Watkins Chocolate Dessert Mix
1 teas. Watkins Vanilla
One-crust Pastry Shell for a 10-inch Pie
1 Pint Each Chocolate, Strawberry, and Pistachio Ice Cream (or your choice)
3 Egg Whites
1/4 teas. Cream of Tartar
6 Tbsp. White Sugar
1/2 teas. Watkins Vanilla

Combine first 4 ingredients in a medium saucepan; cook over low heat for 5 minutes until slightly thickened. Remove from heat and stir in 1 teaspoon vanilla extract; cool completely. Prepare crust; place in 10-inch pie plate and bake as directed. Cool shell; freeze about 30 minutes. Pack scoops of ice cream, alternating flavors, into pie shell. Drizzle cooled chocolate sauce over and around ice cream as scoops are added. Freeze until firm. Just before serving, heat oven to 500*F. Beat egg whites and cream of tartar until foamy. Beat in sugar 1 Tbsp. at a time; continue beating until stiff and glossy. Do not over-beat. Beat in vanilla extract. Working quickly, heap meringue onto ice cream; spread over ice cream carefully sealing to edge of crust. Bake 3 to 5 minutes or until top is light brown. Serve immediately. Makes 10 servings.

Nutritional Information
Per Serving: Calories-390, Protein-6gm, Carbohydrates-48gm, Fat-20gm, Cholesterol-52mg, Sodium-290mg

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