Ribbon Alaska Pie Recipe
Ribbon alaska pie is a ice cream and meringue filled pie baked in a pasry shell. Flavored with vanill and topped with crushed peppermint candy the ribbon alaska pie also has choclate in it and offers a unique medley of dessert flavors.
Ingredients
2 tablespoons butter
2 1-ounce squares unsweetened chocolate
1 cup sugar
1 6-ounce can (2/3 cup) evaporated milk
1 teaspoon vanilla
2 pints vanilla ice cream, softened
1 9-inch baked pastry shell
1 recipe Meringue
1/4 cup crushed peppermint-stick candy
Directions
Make Fudge Sauce: Mix butter, chocolate, sugar, and evaporated milk in saucepan; cook and stir over low heat till thick and blended.
Remove from heat.
Add vanilla.
Cool thoroughly.
Spread 1 pint ice cream in pastry shell; cover with half the cooled Fudge Sauce; freeze.
Repeat layers; freeze firm.
Prepare Meringue as for pie, using 3 egg whites see step by step recipe, .
Reserve 2 teaspoons candy; fold remainder into meringue; spread over pie, sealing to edges.
Sprinkle with remaining candy.
Bake in very hot oven (475°) about 3 minutes or till lightly browned.
Serve at once or freeze.
Remove from heat.
Add vanilla.
Cool thoroughly.
Spread 1 pint ice cream in pastry shell; cover with half the cooled Fudge Sauce; freeze.
Repeat layers; freeze firm.
Prepare Meringue as for pie, using 3 egg whites see step by step recipe, .
Reserve 2 teaspoons candy; fold remainder into meringue; spread over pie, sealing to edges.
Sprinkle with remaining candy.
Bake in very hot oven (475°) about 3 minutes or till lightly browned.
Serve at once or freeze.
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