Best Fudge Ribbon Pie Recipes

Fudge Ribbon Ice Cream Pie image

Provided by 849910

Categories Pie

Time 47m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 12

1 1/4 cups fine graham cracker crumbs
1/4 cup sugar
6 tablespoons butter or 6 tablespoons margarine
2 ounces unsweetened chocolate squares
1 (6 ounce) can evaporated milk (2/3 cup)
1 cup sugar
2 tablespoons butter or 2 tablespoons margarine
1 teaspoon vanilla
1 quart ice cream (I use Haagen-dazs honeybee)
9 inches baked pastry shells, cooled
1 (8 ounce) container whipped topping
honey

Steps:

For Graham-Cracker Crust:.
Combine graham-cracker crumbs, sugar, and butter or margarine, melted; mix.
Press firmly into 9- inch pie plate.
Bake at 375°F for 6 to 9 minutes or until edges are browned; cool.
For unbaked crust, chill 45 minutes; fill.
For Ice Cream Pie:.
In saucepan, combine chocolate and evaporated milk.
Cook and stir over low heat till chocolate is melted, about 15 minutes.
Stir in the sugar and butter.
Cook over medium heat till thickened, 5 to 8 minutes longer, stirring occasionally.
Stir in vanilla.
Cool.
Spoon HALF of the ice cream in the cooled pastry shell.
Cover with HALF the cooled chocolate sauce; freeze.
Repeat with the remaining ice cream and sauce.
Cover and freeze overnight or till firm.
Remove pie from freezer.
Spread whipped topping over chocolate layer; seal to edge.
Drizzle top with honey.
Enjoy.

Nutrition Facts : Calories 684.2, Fat 40.5, SaturatedFat 21.7, Cholesterol 91.2, Sodium 404, Carbohydrate 77.1, Fiber 2.4, Sugar 53.2, Protein 8.3

Fudge Ribbon Pie image

Provided by Charlotte J

Categories Pie

Time 34m

Yield 8 serving(s)

Number Of Ingredients 11

1 baked 9 inch pie shell
1 cup sugar
1 (5 ounce) can evaporated milk
2 tablespoons butter or 2 tablespoons margarine
2 ounces unsweetened chocolate, cut up
1 teaspoon vanilla
2 pints peppermint ice cream
3/4 cup sugar
1/2 cup boiling water
1/4 cup meringue powder
1/4 cup crushed peppermint stick candy

Steps:

Prepare baked 9-inch pastry shell; set aside.
For fudge sauce, in a small saucepan combine the 1 cup sugar, the evaporated milk, butter and chocolate.
Cook and stir over medium heat until bubbly.
Reduce heat and boil gently for 4 to 5 minutes, stirring occasionally, until mixture is thickened and reduced to 1 1/2 cups.
Remove from heat; stir in vanilla.
Beat until smooth with wire whisk or rotary beater.
Set aside to cool completely.
In a chilled bowl, stir 1 pint of the ice cream until softened.
Spread into cooled baked pastry shell.
Cover with half of the cooled fudge sauce.
Freeze until nearly firm.
Repeat with remaining ice cream and fudge sauce.
Return to freezer while preparing meringue.
In a medium mixing bowl dissolve the 3/4 cup sugar in the boiling water.
Cool to room temperature.
Add the meringue powder.
Beat on high speed until stiff peaks form.
By hand, fold 3 tablespoons of the crushed candy into the meringue.
Spread meringue over chocolate sauce layer, sealing to edge.
Sprinkle top with remaining crushed candy.
Freeze until firm (several hours).
Bake in a 475° oven for 3 to 4 minutes or just until meringue is lightly browned.
Cover loosely and return to freezer for a few hours or overnight before serving.

Nutrition Facts : Calories 336.5, Fat 13.1, SaturatedFat 6.6, Cholesterol 12.8, Sodium 143.2, Carbohydrate 55.5, Fiber 1.3, Sugar 44.5, Protein 2.8

Fudge Ribbon Pie image

Provided by Russ Myers @Beegee1947

Number Of Ingredients 12

2 - 1 oz squares unsweetened chocolate
1 - 6 oz can evaporated milk
1 cup(s) sugar
2 tablespoon(s) butter
1 teaspoon(s) vanilla
1 quart(s) peppermint ice cream
1 - 9 inch baked pastry shell, cooled
3 - egg whites
1/4 teaspoon(s) cream of tartar
6 tablespoon(s) sugar
1/4 cup(s) crushed peppermint stick candy
1/2 teaspoon(s) vanilla extract

Steps:

In a saucepan, combine chocolate and evaporated milk. Cook and stir over low heat till chocolate is melted, about 15 minutes.
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
Spoon half the ice cream into the cooked pastry shell. Cover with half the cooled chocolate sauce; freeze.
Repeat with the remaining ice cream and chocolate sauce. Cover and freeze overnight or till firm
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.
Fold 3 tablespoons of the crushed candy into the meringue. Remove pie from the freezer. Spread meringue over chocolate layer; seal to edge.
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.