Ribbon Alaska Pie Recipe
Ingredients
| Butter | 2 Tablespoon | |
| Unsweetened chocolate | 2 Ounce (2 Squares) | |
| Sugar | 1 Cup (16 tbs) | |
| Evaporated milk | 6 Ounce (2/3 Cup) | |
| Vanilla | 1 Teaspoon | |
| Vanilla ice cream | 2 Pint, softened | |
| Baked 9 inch pastry shell | 1 | |
| Meringue | 2 Cup (32 tbs) (1 Recipe) | |
| Finely crushed peppermint stick candy | 1⁄4 Cup (4 tbs) |
Nutrition Facts
Serving size: Complete recipe
Calories 5441 Calories from Fat 2141
% Daily Value*
Total Fat 238 g366.5%
Saturated Fat 143 g715%
Trans Fat 0 g
Cholesterol 536.2 mg178.7%
Sodium 1735.7 mg72.3%
Total Carbohydrates 782 g260.7%
Dietary Fiber 26.3 g105.4%
Sugars 669.4 g
Protein 77 g155%
Vitamin A 103.8% Vitamin C 15%
Calcium 216.9% Iron 61.6%
*Based on a 2000 Calorie diet
Directions
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.
Chef
