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.