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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Fudge Ribbon Pie Recipe

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Category:
Category:
Ingredients:  
Ingredients:  

Fudge sauce

In saucepan mix 2 tablespoons butter, two 1 oz. squares unsweetened chocolate, I cup sugar and one 6 oz can evaporate milk. Cook and stir till thick (till smooth, not too long). Add 1 teas. Vanilla. Cool.

Meringue

3 egg whites (room temperature)
½ teaspoon vanilla
¼ teaspoon Cream of Tartar
6 tablespoons sugar

Beat egg whites with vanilla and cream of tartar till soft peaks form. Gradually add sugar, beating till stiff and glossy peaks form and all sugar is dissolved. Spread over pie, see above.

Note: before cutting a meringue topped pie, dip knife in water – no need to dry.
Directions:
Directions:
Spread 1 pint (I used most of a half gallon) peppermint ice cream in a 9 inch baked pastry shell that has been cooled. I use the Pillsbury ready made pie crusts in the refrigerated section. Cover with half the cooled fudge sauce; freeze. Repeat layers. Freeze overnight or till firm.

Prepare Meringue. Fold 3 tablespoons crushed peppermint stick candy into the meringue (I didn’t have any). Remove pie from freezer. Spread meringue over chocolate layer; seal to edge. Sprinkle top with 1 tablespoon crushed peppermint candy. Place pie on cutting board. (Don’t ask me why?) Bake at 475 for 5 to 6 minutes, or till golden. Serve at once.
Personal Notes:
Personal Notes:
from Betty Crocker cook book

 

 

 

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