Day 20 - Fudge Ribbon Pie

Fudge Ribbon Pie – Better Homes and Gardens

2 oz unsweetened chocolate, cut up
2 tablespoons margarine
1 c sugar
2/3 c evaporated milk
1 tsp vanilla
1 qt. peppermint ice cream
Baked Pastry Shell
Meringue for Pie
¼ c crushed peppermint candy

    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 the sauce over the ice-cream layer. Repeat layers. Cover; freeze at least 8 hours. To serve, prepare meringue. Fold 3 table-spoons of the crushed candy into meringue. Spread meringue over frozen pie, carefully sealing to pastry edge. Bake in a 475 degree oven for 3 to 5 minutes or till golden. Sprinkle with remaining candy. Serve immediately.

Notes : We had Darren and Sherry over for dinner tonight, and they got yo have a taste of tonight's pie....

I liked this pie, but the minty flavor was a little overwhelming for me. I'm not a big mint fan, so, you can take it with a grain of salt. This was the ice cream that was special order made for us. $11 CAD for a liter....now were not taking air filled ice cream, were talking HEAVY stuff. Good ice cream. The warm meringue added a nice texture difference to the pie, which would have been quite different if it was chilled. 

A few people have had interest in Nancys crust directions. Nancy makes the BEST pastry!!!  Sooooo Here it is :

Pastry Directions


2 1/4 cups cake & pastry flour or 2 cups all purpose flour
3/4 tsp salt
3/4 cup crisco - 1 cup if using all purpose flour
1 egg
2 tbsp cold water
1 tbsp white vinegar
 

1. Combine flour and salt in mixing bowl.  Cut room temperature crisco into flour with pastry blender or 2 knives until mixture is uniform and shortening resembles large peas.
 

2. Beat egg, water and vinegar together to blend.  Pour all of the liquid evenly over flour mixture.  Stir with fork until all of the mixture is moistened.
 

3. Divide dough in half and shape each into a ball.  Flatten each into a circle about 4 inches.  Wrap and chill dough for 15 minutes for easier handling.
 

4. Dust rolling pin and work surface lightly with flour (or use a pastry sheet).  Roll dough to a uniform thickness in spoke fashion from centre to edge with light, even strokes.  If dough sticks, dust with flour.  Roll to a circle about 1 inch larger than upside down pie plate.
 

5. For easy transfer to pie plate, if not using pastry sheet, slide spatula under dough to loosen it, then lift one edge of pastry onto rolling pin and loosely wrap it around the pin.  Unwrap pastry into pie plate.  Ease into pie plate without stretching.
 

6.For baked pie crust, prick with fork along bottom and sides of pastry. Bake in a 450 degree oven for 10 to 12 minutes or until lightly browned.  Cool on wire rack.