Fudge Ribbon Pie
- 1 oz squares unsweetened chocolate
- 6 oz can evaporated milk
- 1 c
- 2 Tbsp
- 1 tsp
- 1 qt
- peppermint ice cream
- 9 inch baked pastry shell, cooled
- egg whites
- 1/4 tsp
- cream of tartar
- 6 Tbsp
- 1/4 c
- crushed peppermint stick candy
- 1/2 tsp
- vanilla extract
Cook and stir over low heat till chocolate is melted, about 15 minutes.
Stir in vanilla.
Cover and freeze overnight or till firm
Gradually add 6 tablespoons sugar, beating till stiff and glossy peaks form.
Remove pie from the freezer.
Spread meringue over chocolate layer; seal to edge.
Place pie on old, unfinished wooden cutting board.
Bake at 475 F for 4 to 5 minutes, or till golden.
Serve at once.