Fudge Ribbon Pie Recipe
Ingredients
| Crisco pastry shell - 1 (9-inch) | ||
| Pink peppermint ice cream - 1 quart, softened | ||
| Peppermint stick candy - 1 tablespoon, crushed | ||
| FUDGE SAUCE | ||
| Butter - 2 tablespoons or margarine - 2 tablespoons | ||
| Unsweetened chocolate square | 2 | |
| Sugar | 1 Cup (16 tbs) | |
| Evaporated milk | 1 Can (10oz) | |
| Vanilla | 1 Teaspoon | |
| MERINGUE | ||
| Egg whites | 3 | |
| Vanilla | 1/2 Teaspoon | |
| Cream of tartar | 1/4 Teaspoon | |
| Sugar | 6 Tablespoon | |
| Peppermint stick candy - 3 tablespoons, crushed | ||
Directions
GETTING READY
1. Preheat oven to 475° Fahrenheit before baking.
MAKING
2. Following directions on the package, bake pastry and let cool completely.
3. In a saucepan, prepare fudge sauce by heating together butter, chocolate, 1 cup sugar and milk; over very low heat cook with constant stirring until sauce is thick and bubbly.
4. Stir in 1 teaspoon vanilla and let cool.
5. Into the bottom of the pastry shell, spread 1 pint ice cream and top with half of the fudge sauce.
6. Freeze the pie until firm.
7. Repeat with layering ice-cream and fudge sauce and freeze again.
FINALISING
8. In a bowl, put together egg whites, remaining vanilla and cream of tartar; beat until soft peaks form.
9. Gradually beat in remaining sugar until stiff peaks are formed and all sugar is dissolved.
10. Add 3 tablespoons of candy and mix with folding movements.
11. Over the frozen pie, spread Peppermint Meringue.
12. Spread meringue till the edge of the crust.
13. Sprinkle remaining 1 tablespoon candy.
14. Place the prepared pie over a wooden board and bake in preheated oven for 5-6 minutes until meringue turns golden in color.
SERVING
15. Slice Fudge Ribbon Pie into wedges and serve chill.
1. Preheat oven to 475° Fahrenheit before baking.
MAKING
2. Following directions on the package, bake pastry and let cool completely.
3. In a saucepan, prepare fudge sauce by heating together butter, chocolate, 1 cup sugar and milk; over very low heat cook with constant stirring until sauce is thick and bubbly.
4. Stir in 1 teaspoon vanilla and let cool.
5. Into the bottom of the pastry shell, spread 1 pint ice cream and top with half of the fudge sauce.
6. Freeze the pie until firm.
7. Repeat with layering ice-cream and fudge sauce and freeze again.
FINALISING
8. In a bowl, put together egg whites, remaining vanilla and cream of tartar; beat until soft peaks form.
9. Gradually beat in remaining sugar until stiff peaks are formed and all sugar is dissolved.
10. Add 3 tablespoons of candy and mix with folding movements.
11. Over the frozen pie, spread Peppermint Meringue.
12. Spread meringue till the edge of the crust.
13. Sprinkle remaining 1 tablespoon candy.
14. Place the prepared pie over a wooden board and bake in preheated oven for 5-6 minutes until meringue turns golden in color.
SERVING
15. Slice Fudge Ribbon Pie into wedges and serve chill.
Chef
