Ribbon Alaska Pie
|Unsweetened chocolate||2 Ounce (2 Squares)|
|Sugar||1 Cup (16 tbs)|
|Evaporated milk||6 Ounce (2/3 Cup)|
|Vanilla ice cream||2 Pint, softened|
|Baked 9 inch pastry shell||1|
|Meringue||2 Cup (32 tbs) (1 Recipe)|
|Finely crushed peppermint stick candy||1⁄4 Cup (4 tbs)|
Make Fudge Sauce: Mix butter, chocolate, sugar, and evaporated milk in saucepan; cook and stir over low heat till thick and blended.
Remove from heat.
Spread 1 pint ice cream in pastry shell; cover with half the cooled Fudge Sauce; freeze.
Repeat layers; freeze firm.
Prepare Meringue as for pie, using 3 egg whites see step by step recipe, .
Reserve 2 teaspoons candy; fold remainder into meringue; spread over pie, sealing to edges.
Sprinkle with remaining candy.
Bake in very hot oven (475Â°) about 3 minutes or till lightly browned.
Serve at once or freeze.
Serving size: Complete recipe
Calories 5441 Calories from Fat 2141
% Daily Value*
Total Fat 238 g366.5%
Saturated Fat 143 g715%
Trans Fat 0 g
Cholesterol 536.2 mg178.7%
Sodium 1735.7 mg72.3%
Total Carbohydrates 782 g260.7%
Dietary Fiber 26.3 g105.4%
Sugars 669.4 g
Protein 77 g155%
Vitamin A 103.8% Vitamin C 15%
Calcium 216.9% Iron 61.6%
*Based on a 2000 Calorie diet