Fudge ribbon pie with peppermint ice cream recipe from 1968

Name: Fudge ribbon pie
Prep time: 30 min
Cook time: 30 min
Total time: 7 h
Yield: 8
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

Categories: 1960s, Vintage Christmas, Vintage dessert recipes, Vintage magazines, Winter

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Fudge ribbon pie: A retro recipe from the ’60s

Here’s a show-off dessert from the freezer. Fudge ribbon pie combines peppermint ice cream and a creamy fudge sauce, frozen and then topped with a peppermint meringue.

“Cooking” with a freezer gives new freedom and flexibility, For carefree entertaining, make and freeze party foods ahead of time.

For those hectic days, freeze whole meals in individual portions they thaw and heat faster, and you can serve a good hot meal in minutes to one person or the whole family.

Fudge ribbon pie

Yield: 8 servings

Prep Time: 30 minutes

Cook Time: 30 minutes

Additional Time: 6 hours

Total Time: 7 hours

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

Instructions

Start by preparing fudge sauce: In a saucepan, mix 2 tablespoons butter or margarine, 2-ounces (squares) unsweetened chocolate, 1 cup sugar, and one 6-ounce can (2/3 cup) evaporated milk.
Cook and stir till mixture is thick and bubbly.
Stir in 1 teaspoon vanilla.
Cool.
Spread 1 pint softened pink peppermint ice cream in baked and cooled 9-inch pastry shell.
Cover with half the cooled fudge sauce; freeze till firm.
Repeat layer of ice cream and fudge sauce.
Freeze overnight or till firm.
Just before serving, spread peppermint meringue over chocolate layer; seal to edge.
To make the peppermint meringue: Beat 3 egg whites with 1/2 teaspoon vanilla and 1/4 teaspoon cream of tartar till soft peaks form.
Gradually add 6 tablespoons sugar, beating till stiff peaks form and all sugar is dissolved.
Fold in 3 tablespoons crushed peppermint-stick candy.
Bake in 475 (F) oven 5 to 6 minutes, till meringue is golden.
Sprinkle with 1 tablespoon crushed peppermint stick candy.
Place pie on wooden board.

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Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 377Total Fat: 14gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 34mgSodium: 131mgCarbohydrates: 57gFiber: 2gSugar: 46gProtein: 7g

Click Americana offers approximate nutrition information as a general reference only, and we make no warranties regarding its accuracy. Please make any necessary calculations based on the actual ingredients used in your recipe, and consult with a qualified healthcare professional if you have dietary concerns.

MORE: How to make a ‘Hollyday’ mint pie (1990)

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