Fudge Ribbon Peppermint Pie (Melodie)

First Layer:     

Peppermint Ice Cream   

9 inch pie shell    

      

Meringue:      

3 egg whites     

1/2 tsp. vanilla

1/4 tsp. cream of tartar 

6 TBS. sugar

Fudge Sauce:

2 TBS. butter

2- 1 oz. squares unsweetened chocolate

1 cup sugar

1- 6 oz. can evaporated milk

1 tsp. vanilla

Spread 1 pint softened peppermint ice cream in 9-inch baked pie shell, cooled.  Cover with half the cooled fudge sauce; freeze.  Repeat layers.  Freeze overnight or until firm.

Fudge Sauce:  In saucepan, mix butter, chocolate squares, sugar, and canned milk.  Cook and stir until thick.  Add Vanilla.  Cool.

Meringue: Beat egg whites with vanilla and cream of tartar until soft peaks form.  Gradually add sugar, beating until stiff and glossy peaks form and all sugar is dissolved.  Spread meringue on chocolate layer; seal to edge.  Sprinkle top with 1 TBS. crushed peppermint candy.  Bake at 475° for 5 to 6 minutes or until golden.  Serve at once.