- Categories:1960s, Vintage Christmas, Vintage dessert recipes, Vintage magazines, Winter
- By The Click Americana Team
- Added or last updatedMay 12, 2020
Note: This article may feature affiliate links, and purchases made may earn us a commission at no extra cost to you.Find out more here.
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: 8Serving 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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- Categories: 1960s, Vintage Christmas, Vintage dessert recipes, Vintage magazines, Winter
- Tags: 1967, 1968, 1969, desserts, ice cream, meringue, peppermint, recipe, retro recipes, Vintage chocolate, vintage christmas desserts, vintage dessert recipes, Vintage pie recipes, vintage recipes
- Added or last updatedMay 12, 2020
- Comments: None yet - Want to leave one?
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Note: ClickAmericana.com features authentic historical information, and is not intended to represent current best practices on any topic, particularly with regard to health and safety, but also in terms of outdated cultural depictions and social values. Material on this site is provided for purposes of education, criticism, commentary, cultural reporting, entertainment, historical reference, and news reporting/analysis. Also, as an Amazon Associate, we earn from qualifying purchases. Now that you know, have fun looking around!
