FUDGE RIBBON PIE

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.