Baked Alaska Pie

I need to get this recipe to Lana

and figured

I may as well post it here.
Ya'll can thank me later...

This is one of only two recipes I have from Tyler's mom

and it's been requested as a birthday dessert 

by at least one someone 

each of the past 24 years, making it

(not counting cookies) my most-made-dessert ever.

Baked Alaska Pie

(the large family version)

preheat oven to 350

In a 9x13 pan*, put 4 c. Angel Flake coconut

and 1 stick of butter, melted.

(I like to melt my butter in the pan in the pre-heating oven

to keep from having an extra thing to wash ;-)

Mix together, press in bottom of pan and bake 'til golden

(about 1/2 hour)

This will burn your eyes at some point;

it's okay, and totally worth it!

Set crust aside to cool.

A little later, in a double boiler, stirring occassionally

melt 2 2/3 c. mini marshmallows (or 16 large, cut up)

2 - 4 oz packages German Chocolate **

1 - 12 oz can evaporated milk

When the chocolate and marshmallows are thoroughly melted,

remove from heat and add 1 tsp vanilla and mix well.

Cool to lukewarmish.

(I can just see the offers to write cookbooks flooding my in-box)

A small serving spatula works great for this next part:

Layer 1/2 of a 1/2 gal Great Value French Vanilla Ice-cream

(I suppose you could use another vanilla ice-cream, if you just must)

onto the cooled coconut crust.

Pour the still slightly warm chocolate sauce over the ice-cream.

Arrange the remaining  ice-cream over the sauce.

Freeze for several hours 

then top with an 8 oz container of Cool Whip

and return to freezer for a few more hours before serving.

mm mmm good!

* you could use the next larger size pan (10 x 14ish?) if you had it.

** Using German Chocolate yields the tastiest results, 

but using semisweet chocolate chips (1 1/2 cups) 

 is almost as scrumptious and lots cheaper!