Two Layer Baked Alaska

• 3 ounces semisweet chocolate
• 1/3 cup shortening
• 1 cup graham cracker crumbs
• 3/4 cup finely chopped pecans
• 1/4 cup packed dark brown sugar
• 2 cups chocolate ice cream, softened
• 2 cups strawberry ice cream, softened
• 1/4 cup sugar
• 1/4 cup water
• 2 tablespoons butter
• 4 ounces semisweet chocolate
• 4 egg whites
• 1/2 cup sugar
• 1/2 teaspoon cream of tartar

1. In a microwave, melt chocolate and shortening; stir until smooth. Stir in the cracker crumbs, pecans and brown sugar. Press onto the bottom and up the sides of a greased 9-in. pie plate. Refrigerate for 30 minutes.
2. Spread chocolate ice cream into crust. Layer with strawberry ice cream. Cover and freeze 1-2 hours or until firm.
3. In a small saucepan, bring the sugar, water and butter to a boil; stirring constantly. Remove from the heat. Add the chocolate; stir until smooth. Cool to room temperature. Drizzle 1/2 cup over ice cream. Freeze until firm.
4. In a small heavy saucepan, combine the egg whites, sugar and cream of tartar. With a hand mixer, beat on low speed for 1 minute. Continue beating over low heat until egg mixture reaches 160u0b0, about 4 minutes.
5. Transfer to a bowl; beat 5-7 minutes or until stiff glossy peaks form and sugar is dissolved. Immediately spread over frozen pie. Heat with a creme brulee torch for 3-4 minutes or until meringue is lightly browned. Serve immediately with remaining chocolate sauce.

chocolate, shortening, graham cracker crumbs, pecans, brown sugar, chocolate ice cream, strawberry ice cream, sugar, water, butter, chocolate, egg whites, sugar, cream of tartar

Taken from www.tasteofhome.com/recipes/two-layer-baked-alaska/ (may not work)