FUDGE RIBBON PIE

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.