Fudge ribbon pie with peppermint ice cream recipe from 1968
Fudge ribbon pie combines peppermint ice cream and a creamy fudge sauce, frozen and then topped with a peppermint meringue.
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Cooking tools:
- Hand mixer
- Offset spatula
- Saucepan
- Oven
- Freezer
- Mixing bowl
- Measuring cup
- Measuring spoon
- Spoon
- Wooden board
Ingredients
- 2 tablespoons butter or margarine
- 2 ounces unsweetened chocolate
- 1 cup sugar
- 2/3 cup evaporated milk
- 1 pint softened pink peppermint ice cream
- 9-inch pastry shell (baked and cooled)
- 3 egg whites
- 1/2 teaspoon vanilla
- 1/4 teaspoon cream of tartar
- 6 tablespoons sugar
- 3 tablespoons crushed peppermint-stick candy
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