Fudge Ribbon Pie

Russ Myers

By
@Beegee1947

Elegant Fudge Ribbon Pie taste like a hot fudge sundae baked in a flaky pastry shell


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Comments:

Prep:

30 Min

Cook:

30 Min

Method:

Stove Top

Ingredients

2
1 oz squares unsweetened chocolate
1
6 oz can evaporated milk
1 c
sugar
2 Tbsp
butter
1 tsp
vanilla
1 qt
peppermint ice cream
1
9 inch baked pastry shell, cooled
3
egg whites
1/4 tsp
cream of tartar
6 Tbsp
sugar
1/4 c
crushed peppermint stick candy
1/2 tsp
vanilla extract

Directions Step-By-Step

1
In a saucepan, combine chocolate and evaporated milk.
Cook and stir over low heat till chocolate is melted, about 15 minutes.
2
Stir in the 1 cup of sugar and butter. Cook over medium heat till thickened, 5 to 8 minutes longer, stirring occasionally.
Stir in vanilla.
Cool
3
Spoon half the ice cream into the cooked pastry shell. Cover with half the cooled chocolate sauce; freeze.
4
Repeat with the remaining ice cream and chocolate sauce.
Cover and freeze overnight or till firm
5
Prepare the meringue by beating egg whites with 1/2 teaspoon vanilla and cream of tartar till soft peaks form.
Gradually add 6 tablespoons sugar, beating till stiff and glossy peaks form.
6
Fold 3 tablespoons of the crushed candy into the meringue.
Remove pie from the freezer.
Spread meringue over chocolate layer; seal to edge.
7
Sprinkle top with remaining 1 tablespoon crushed candy.
Place pie on old, unfinished wooden cutting board.
Bake at 475 F for 4 to 5 minutes, or till golden.
Serve at once.

About this Recipe

Main Ingredient: Dairy
Regional Style: American