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Fudge Ribbon Pie

American.Kitchen's picture
Fudge Ribbon Pie has an Outstanding taste. The pink peppermint ice cream and Chocolate gives the Fudge Ribbon Pie Stimulating taste.
  Vegetable shortening 1 Tablespoon
  Pink peppermint ice cream 1 Quart, softened
  Crushed peppermint stick candy 1 Tablespoon
  Butter/Margarine 2 Tablespoon
  Unsweetened chocolate square 2
  Sugar 1 Cup (16 tbs)
  Evaporated milk 1 Can (10 oz)
  Vanilla 1 Teaspoon
  Egg whites 3
  Vanilla 1⁄2 Teaspoon
  Cream of tartar 1⁄4 Teaspoon
  Sugar 6 Tablespoon
  Crushed peppermint stick candy 3 Tablespoon

Bake and cool pastry.
Spread 1 pint ice cream in bottom pastry shell; cover with half the Fudge Sauce.
Freeze until firm.
Repeat layers of ice cream and Fudge Sauce.
Freeze until firm.
Remove pie from freezer; spread Peppermint Meringue over chocolate layer.
Seal meringue to edge of crust.
Sprinkle with 1 tablespoon candy.
Place pie on wooden board.
Bake at 475° for 5 to 6 minutes, until meringue is golden.
Fudge Sauce: In saucepan, heat butter, chocolate, the 1 cup sugar, and the milk.
Cook and stir over low heat until thick and bubbly.
Add the 1 teaspoon vanilla; cool.
Peppermint Meringue: Beat egg whites with the remaining vanilla and the cream of tartar until soft peaks form.
Gradually add remaining sugar; beat until stiff peaks form and all sugar is dissolved.
Fold in the 3 tablespoons candy.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3772 Calories from Fat 1391

% Daily Value*

Total Fat 158 g243.1%

Saturated Fat 92.7 g463.3%

Trans Fat 2 g

Cholesterol 355.3 mg118.4%

Sodium 881.2 mg36.7%

Total Carbohydrates 563 g187.8%

Dietary Fiber 9.6 g38.5%

Sugars 498.5 g

Protein 53 g106.4%

Vitamin A 28.2% Vitamin C 9%

Calcium 81.6% Iron 60%

*Based on a 2000 Calorie diet

Fudge Ribbon Pie Recipe