Fudge Ribbon Pie
Recipe from Better Homes and Gardens New Cook Book, 10th Edition (1989), page 292. Vision transcription from the scanned page; needs review.
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Ingredients
- 2 squares (2 ounces) unsweetened chocolate, cut up
- 2 tablespoons margarine or butter
- 1 cup sugar
- 1 5-ounce can (2/3 cup) evaporated milk
- 1 teaspoon vanilla
- 1 quart peppermint ice cream
- Baked Pastry Shell (see recipe, opposite)
- Meringue for Pie (see recipe, page 288)
- 1/4 cup crushed peppermint candy
Instructions
- For sauce, melt chocolate and margarine. Stir in sugar. Gradually stir in evaporated milk. Heat just to boiling; reduce heat. Boil gently about 5 minutes or till slightly thickened, stirring often. Stir in vanilla. Cover with plastic wrap; cool.
- Stir ice cream to soften. Spoon half of the ice cream into the pastry shell. Spread half of sauce over the ice-cream layer. Repeat layers. Cover; freeze at least 8 hours.
- To serve, prepare meringue. Fold 3 tablespoons of the crushed candy into meringue. Spread meringue over frozen pie, carefully sealing to pastry edge. Bake in a 475° oven for 3 to 5 minutes or till golden. Sprinkle with remaining candy. Serve immediately.
Source and image provenance
Historical recipe source: Better Homes and Gardens New Cook Book, 10th Edition (1989), Meredith Corporation. View the cited page at the Internet Archive.
Image credit: Image attribution: "Caribbean fudge pie.jpg" by Karen from Los Angeles, USA; license: CC BY 2.0 (https://creativecommons.org/licenses/by/2.0); source: https://commons.wikimedia.org/wiki/File:Caribbean_fudge_pie.jpg. Representative photo; cropped/resized.
Community edition: The recipe was transcribed and formatted for interoperability with Nextcloud Cookbook. Review the historical scan before relying on measurements or instructions.