fudge ribbon pie
(3 ratings)
Elegant Fudge Ribbon Pie taste like a hot fudge sundae baked in a flaky pastry shell
►
(3 ratings)
prep time
30 Min
cook time
30 Min
method
Stove Top
Ingredients For fudge ribbon pie
-
21 oz squares unsweetened chocolate
-
16 oz can evaporated milk
-
1 csugar
-
2 Tbspbutter
-
1 tspvanilla
-
1 qtpeppermint ice cream
-
19 inch baked pastry shell, cooled
-
3egg whites
-
1/4 tspcream of tartar
-
6 Tbspsugar
-
1/4 ccrushed peppermint stick candy
-
1/2 tspvanilla extract
How To Make fudge ribbon pie
-
1In a saucepan, combine chocolate and evaporated milk. Cook and stir over low heat till chocolate is melted, about 15 minutes.
-
2Stir 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
-
3Spoon half the ice cream into the cooked pastry shell. Cover with half the cooled chocolate sauce; freeze.
-
4Repeat with the remaining ice cream and chocolate sauce. Cover and freeze overnight or till firm
-
5Prepare 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.
-
6Fold 3 tablespoons of the crushed candy into the meringue. Remove pie from the freezer. Spread meringue over chocolate layer; seal to edge.
-
7Sprinkle 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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT
Comments and reviews are disabled on unpublished recipes.
ADVERTISEMENT