Directions: |
Directions:Two days ahead:
Spread fudge topping onto three 7 inch circles on three separate sheets of foil that have been lightly oiled. Place in freezer to harden overnight.
Make crust by melting margarine, whisking it into the cookie crumbs; pack into an 8-inch pie pan. Freeze until set, at least one hour.
Day ahead:
Assemble pie. Slice ice cream into four even layers, using a knife dipped into hot water. Spread and press one layer into the crumb crust shell, into a layer 3/4 inch thick. Make a slight depression the center of the ice cream layer. Freeze until firm.
Peel foil from one fudge circle or place the foil (with fudge) on a pan; heat slightly then flip over onto ice cream and remove foil from fudge. Center or pat fudge into place.
Repeat this procedure with a second layer of ice cream, topped with a fudge circle, then a third layer of icream and the last fudge circle. Top this with the last protion of ice cream mounding it towards the center of the pie, covering or building up the sides. Return pie to freezer overnight.
Before serving:
Whip egg whites until thickened. Add powdered sugar and cream of tartar. Beat until stiff peaks form. Cover top and sides of pie, sealing edges extremely well. Sprinkle with superfine sugar (this helps the meringue brown faster). Place in a very hot oven (550 degrees) for just a few minutes until meringue is lightly browned. Watch carefully to avoid scorching meringue or melting ice cream. Serve immediately. |
This recipe for Peppermint Ribbon Pie is from