Fudge Ribbon Pie Recipe
Fudge Ribbon Pie has an Outstanding taste. The pink peppermint ice cream and Chocolate gives the Fudge Ribbon Pie Stimulating taste.
Ingredients
| 1 vegetable shortening pastry shell | ||
| 1 quart pink peppermint ice cream, softened | ||
| 1 tablespoon crushed peppermint stick candy | ||
| Butter/Margarine | 2 Tablespoon | |
| Unsweetened chocolate square | 2 | |
| Sugar | 1 Cup (16 tbs) | |
| Evaporated milk | 1 Can (10oz) | |
| Vanilla | 1 Teaspoon | |
| Egg whites | 3 | |
| Vanilla | 1/2 Teaspoon | |
| Cream of tartar | 1/4 Teaspoon | |
| Sugar | 6 Tablespoon | |
| 3 tablespoons crushed peppermint stick candy | ||
Directions
Bake and cool pastry.
Spread 1 pint ice cream in bottom pastry shell; cover with half the Fudge Sauce.
Freeze until firm.
Repeat layers of ice cream and Fudge Sauce.
Freeze until firm.
Remove pie from freezer; spread Peppermint Meringue over chocolate layer.
Seal meringue to edge of crust.
Sprinkle with 1 tablespoon candy.
Place pie on wooden board.
Bake at 475° for 5 to 6 minutes, until meringue is golden.
Fudge Sauce: In saucepan, heat butter, chocolate, the 1 cup sugar, and the milk.
Cook and stir over low heat until thick and bubbly.
Add the 1 teaspoon vanilla; cool.
Peppermint Meringue: Beat egg whites with the remaining vanilla and the cream of tartar until soft peaks form.
Gradually add remaining sugar; beat until stiff peaks form and all sugar is dissolved.
Fold in the 3 tablespoons candy.
Spread 1 pint ice cream in bottom pastry shell; cover with half the Fudge Sauce.
Freeze until firm.
Repeat layers of ice cream and Fudge Sauce.
Freeze until firm.
Remove pie from freezer; spread Peppermint Meringue over chocolate layer.
Seal meringue to edge of crust.
Sprinkle with 1 tablespoon candy.
Place pie on wooden board.
Bake at 475° for 5 to 6 minutes, until meringue is golden.
Fudge Sauce: In saucepan, heat butter, chocolate, the 1 cup sugar, and the milk.
Cook and stir over low heat until thick and bubbly.
Add the 1 teaspoon vanilla; cool.
Peppermint Meringue: Beat egg whites with the remaining vanilla and the cream of tartar until soft peaks form.
Gradually add remaining sugar; beat until stiff peaks form and all sugar is dissolved.
Fold in the 3 tablespoons candy.
Chef
