fudge ribbon pie

How To Make fudge ribbon pie

• 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.
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