Fudge Ribbon Pie

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 34mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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