Fudge Ribbon Pie Recipes

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RIBBON FANTASY FUDGE

I developed this recipe especially for my husband, who likes anything that has chocolate and peanut butter together!

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 49 pieces.

Number Of Ingredients 7



Ribbon Fantasy Fudge image

Steps:

  • Line a 9-in. square pan with foil and grease the foil with 2 teaspoons butter; set aside. In a large heavy saucepan, combine the sugar, milk and remaining butter. Bring to a full rolling boil, stirring constantly. Boil for 4 minutes over medium heat, stirring to prevent scorching. Remove from the heat and set aside., Divide marshmallow creme between 2 heat-resistant bowls; add chocolate chips and 1/2 teaspoon vanilla to 1 bowl, and peanut butter and remaining vanilla to the other. Pour half of sugar mixture into each bowl., Stir chocolate mixture until smooth and pour into prepared pan; stir peanut butter mixture and carefully pour over chocolate layer. Refrigerate until firm. , Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-1/4-in. squares.

Nutrition Facts : Calories 99 calories, Fat 4g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 39mg sodium, Carbohydrate 15g carbohydrate (14g sugars, Fiber 0 fiber), Protein 1g protein.

2 teaspoons plus 3/4 cup butter, cubed, divided
3 cups sugar
1 can (5 ounces) evaporated milk
1 jar (7 ounces) marshmallow creme
1 cup semisweet chocolate chips
1 teaspoon vanilla extract, divided
1/2 cup peanut butter

FUDGE BROWNIE PIE

Brownies are always delicious but they're even better when baked as a pie. When you eat this fudge brownie pie, there's a crisp chocolate crust on top. The center is rich and fudgy. With a buttery, flaky crust, each bite is delicious. This brownie pie can only be made better with a scoop of vanilla ice cream on top and maybe a...

Provided by Catherine Haury

Categories     Chocolate

Time 45m

Number Of Ingredients 7



Fudge Brownie Pie image

Steps:

  • 1. Preheat oven to 350 degrees. In a saucepan, on low, melt chocolate chips and margarine. Stir until well blended and remove from heat.
  • 2. Combine melted chocolate mixture with remaining ingredients. Add nuts, if desired.
  • 3. Pour into pie crust.
  • 4. Bake for 35 to 40 minutes or until center is set.
  • 5. Cool and serve alone or a la mode.

1 unbaked pie crust
1 c chocolate chips
1/4 c margarine
1/2 c Bisquick
14 oz condensed milk
1 tsp vanilla extract
1 c nuts (optional)

RASPBERRY RIBBON PIE

While he was growing up, this was my husband's favorite Christmas dessert. When we married, his mother passed it on to me. I take it to family gatherings during the holidays and have yet had any to bring home! It's a cool recipe for summer as well. -Victoria Newman, Antelope, California

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 8 servings.

Number Of Ingredients 9



Raspberry Ribbon Pie image

Steps:

  • On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. deep-dish pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°. , Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is golden brown, 20-25 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack. , In a large bowl, beat cream cheese, sugar and salt until smooth. Fold in cream. Spread half into crust. Refrigerate 30 minutes., Meanwhile, dissolve gelatin in boiling water; add lemon juice and raspberries. Carefully spoon half over cream cheese layer. Set aside the remaining gelatin mixture at room temperature. Refrigerate pie until set, about 30 minutes. , Carefully spread remaining cream cheese mixture over top of pie. Refrigerate 30 minutes. Top with remaining gelatin. Refrigerate until set.

Nutrition Facts : Calories 514 calories, Fat 35g fat (22g saturated fat), Cholesterol 98mg cholesterol, Sodium 325mg sodium, Carbohydrate 47g carbohydrate (26g sugars, Fiber 2g fiber), Protein 6g protein.

Dough for single-crust deep-dish pie
6 ounces cream cheese, softened
1/2 cup confectioners' sugar
Dash salt
1 cup heavy whipping cream, whipped
1 package (3 ounces) raspberry gelatin
1-1/4 cups boiling water
1 tablespoon lemon juice
1 package (10 ounces) frozen raspberries in syrup, thawed

CHOCOLATE FUDGE PIE

A decadent yet guilt-free chocolate filling is poured into a baked refrigerated Pillsbury™ Pie Crust and topped with fat-free whipped topping. It's a great make-ahead dessert as it needs to chill at least 4 hours.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 4h50m

Yield 10

Number Of Ingredients 5



Chocolate Fudge Pie image

Steps:

  • Heat oven to 425°F. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie. Line pie crust with foil; fill with pie weights or dried beans.
  • Bake 8 minutes. Remove weights and foil; bake 5 to 7 minutes longer or until golden brown. Cool completely on cooling rack, about 15 minutes.
  • Meanwhile, in large microwavable bowl, microwave chocolate uncovered on High 1 minute to 1 minute 30 seconds, stirring every 30 seconds, until melted and smooth. Stir in condensed milk with whisk until smooth; let stand 2 minutes. Fold half of the whipped topping into chocolate mixture until blended; pour mixture into crust.
  • Cover and refrigerate 4 to 8 hours. Spread remaining whipped topping over pie; garnish with raspberries.

Nutrition Facts : Fat 3, ServingSize 1 Serving

1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
6 oz unsweetened baking chocolate, chopped
1 can (14 oz) fat-free sweetened condensed milk (not evaporated)
1 container (8 oz) Cool Whip fat-free frozen whipped topping, thawed
Fresh raspberries, if desired

FUDGE PIE

If you love chocolate you'll love this pie.

Provided by Debbie Rowe

Categories     Desserts     Pies     Custard and Cream Pie Recipes

Yield 8

Number Of Ingredients 7



Fudge Pie image

Steps:

  • Unfold piecrust; fit into 9 inch pie pan. Prebake crust according to package directions. Remove from oven.
  • Lower the oven temperature to 325 degrees F (165 degrees C).
  • Beat together sugar, flour, cocoa powder, butter or margarine, eggs and vanilla in a medium-size bowl. Spoon into pie shell.
  • Bake for 25 to 30 minutes or until set. Allow to cool to room temperature. Serve with whipped topping or a scoop of vanilla ice cream.

Nutrition Facts : Calories 350.5 calories, Carbohydrate 39.5 g, Cholesterol 77 mg, Fat 20.5 g, Fiber 1.6 g, Protein 3.9 g, SaturatedFat 9.7 g, Sodium 216.7 mg, Sugar 25.2 g

1 recipe pastry for a 9 inch single crust pie
1 cup white sugar
¼ cup all-purpose flour
3 tablespoons unsweetened cocoa powder
½ cup butter
2 eggs
1 teaspoon vanilla extract

RIBBON PUDDING PIE

Cool, smooth and creamy, this pretty pie is a slice of heaven for people with diabetes and anyone who likes an easy yet impressive dessert. The lovely pudding layers feature a yummy combination of vanilla, chocolate and butterscotch. -Doris Morgan, Verona, Mississippi

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 8 servings.

Number Of Ingredients 6



Ribbon Pudding Pie image

Steps:

  • Whisk 1-1/3 cups milk and vanilla pudding mix 2 minutes. Spread into crust. , In another bowl, whisk 1-1/3 cups milk and butterscotch pudding mix 2 minutes. Carefully spoon over vanilla layer, spreading evenly. , In a third bowl, whisk remaining 1-1/3 cups milk and chocolate pudding mix 2 minutes. Carefully spread over top. Refrigerate until set, at least 30 minutes. If desired, serve with whipped topping and pecans.

Nutrition Facts : Calories 184 calories, Fat 3g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 427mg sodium, Carbohydrate 32g carbohydrate (13g sugars, Fiber 1g fiber), Protein 6g protein. Diabetic Exchanges

4 cups cold fat-free milk, divided
1 package (1 ounces) sugar-free instant vanilla pudding mix
1 reduced-fat graham cracker crust (9 inches)
1 package (1 ounces) sugar-free instant butterscotch pudding mix
1 package (1.4 ounces) sugar-free instant chocolate pudding mix
Optional: Whipped topping and finely chopped pecans

FUDGE RIBBON PIE

Make and share this Fudge Ribbon Pie recipe from Food.com.

Provided by Charlotte J

Categories     Pie

Time 34m

Yield 8 serving(s)

Number Of Ingredients 11



Fudge Ribbon Pie image

Steps:

  • Prepare baked 9-inch pastry shell; set aside.
  • For fudge sauce, in a small saucepan combine the 1 cup sugar, the evaporated milk, butter and chocolate.
  • Cook and stir over medium heat until bubbly.
  • Reduce heat and boil gently for 4 to 5 minutes, stirring occasionally, until mixture is thickened and reduced to 1 1/2 cups.
  • Remove from heat; stir in vanilla.
  • Beat until smooth with wire whisk or rotary beater.
  • Set aside to cool completely.
  • In a chilled bowl, stir 1 pint of the ice cream until softened.
  • Spread into cooled baked pastry shell.
  • Cover with half of the cooled fudge sauce.
  • Freeze until nearly firm.
  • Repeat with remaining ice cream and fudge sauce.
  • Return to freezer while preparing meringue.
  • In a medium mixing bowl dissolve the 3/4 cup sugar in the boiling water.
  • Cool to room temperature.
  • Add the meringue powder.
  • Beat on high speed until stiff peaks form.
  • By hand, fold 3 tablespoons of the crushed candy into the meringue.
  • Spread meringue over chocolate sauce layer, sealing to edge.
  • Sprinkle top with remaining crushed candy.
  • Freeze until firm (several hours).
  • Bake in a 475° oven for 3 to 4 minutes or just until meringue is lightly browned.
  • Cover loosely and return to freezer for a few hours or overnight before serving.

Nutrition Facts : Calories 336.5, Fat 13.1, SaturatedFat 6.6, Cholesterol 12.8, Sodium 143.2, Carbohydrate 55.5, Fiber 1.3, Sugar 44.5, Protein 2.8

1 baked 9 inch pie shell
1 cup sugar
1 (5 ounce) can evaporated milk
2 tablespoons butter or 2 tablespoons margarine
2 ounces unsweetened chocolate, cut up
1 teaspoon vanilla
2 pints peppermint ice cream
3/4 cup sugar
1/2 cup boiling water
1/4 cup meringue powder
1/4 cup crushed peppermint stick candy

RIBBONED FUDGE CAKE

An easy, delicious, moist Bundt cake with a cream cheese ribbon inside. Makes a nice presentation for company.

Provided by JJ

Categories     Desserts     Cakes     Cake Mix Cake Recipes     Chocolate Cake

Time 1h30m

Yield 12

Number Of Ingredients 7



Ribboned Fudge Cake image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
  • Prepare cake according to directions on package. Pour into Bundt pan.
  • In a medium bowl, beat together cream cheese, butter (or margarine) and cornstarch until fluffy. Gradually beat in sweetened condensed milk, egg and vanilla until smooth.
  • Pour cream cheese mixture evenly over cake batter.
  • Bake at 350 degrees F (175 degrees C) for 50 to 55 minutes. Cool for 10 minutes in the pan, then turn out onto a wire rack and cool completely. Glaze with Chocolate Glaze, or as desired.

Nutrition Facts : Calories 380.9 calories, Carbohydrate 50.4 g, Cholesterol 52.2 mg, Fat 18.4 g, Fiber 1 g, Protein 7.1 g, SaturatedFat 8.6 g, Sodium 471.7 mg, Sugar 34.4 g

1 (18.25 ounce) package chocolate cake mix
1 (8 ounce) package cream cheese, softened
2 tablespoons butter, softened
1 tablespoon cornstarch
1 (14 ounce) can sweetened condensed milk
1 egg
1 teaspoon vanilla extract

FUDGE RIBBON ICE CREAM PIE

A delicious ice cream pie with plenty of ingredients you can substitute for your own personal preferences. I got the original from an old Better Homes and Gardens New Cook Book.

Provided by 849910

Categories     Pie

Time 47m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 12



Fudge Ribbon Ice Cream Pie image

Steps:

  • For Graham-Cracker Crust:.
  • Combine graham-cracker crumbs, sugar, and butter or margarine, melted; mix.
  • Press firmly into 9- inch pie plate.
  • Bake at 375°F for 6 to 9 minutes or until edges are browned; cool.
  • For unbaked crust, chill 45 minutes; fill.
  • For Ice Cream Pie:.
  • In saucepan, combine chocolate and evaporated milk.
  • Cook and stir over low heat till chocolate is melted, about 15 minutes.
  • Stir in the sugar and butter.
  • Cook over medium heat till thickened, 5 to 8 minutes longer, stirring occasionally.
  • Stir in vanilla.
  • Cool.
  • Spoon HALF of the ice cream in the cooled pastry shell.
  • Cover with HALF the cooled chocolate sauce; freeze.
  • Repeat with the remaining ice cream and sauce.
  • Cover and freeze overnight or till firm.
  • Remove pie from freezer.
  • Spread whipped topping over chocolate layer; seal to edge.
  • Drizzle top with honey.
  • Enjoy.

Nutrition Facts : Calories 684.2, Fat 40.5, SaturatedFat 21.7, Cholesterol 91.2, Sodium 404, Carbohydrate 77.1, Fiber 2.4, Sugar 53.2, Protein 8.3

1 1/4 cups fine graham cracker crumbs
1/4 cup sugar
6 tablespoons butter or 6 tablespoons margarine
2 ounces unsweetened chocolate squares
1 (6 ounce) can evaporated milk (2/3 cup)
1 cup sugar
2 tablespoons butter or 2 tablespoons margarine
1 teaspoon vanilla
1 quart ice cream (I use Haagen-dazs honeybee)
9 inches baked pastry shells, cooled
1 (8 ounce) container whipped topping
honey

PECAN FUDGE PIE

This fudgy pie with a chocolaty twist is the perfect showcase for crunchy pecans. Top it with whipped cream, and you won't have to wait long for compliments! -Jacquelyn Smith, Soperton, Georgia

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 8 servings.

Number Of Ingredients 11



Pecan Fudge Pie image

Steps:

  • In a large bowl, beat the first 8 ingredients until smooth. Stir in nuts; pour into crust. Bake at 350° for 55-60 minutes or until set. Cool completely. Garnish with whipped cream if desired.

Nutrition Facts : Calories 512 calories, Fat 24g fat (7g saturated fat), Cholesterol 96mg cholesterol, Sodium 303mg sodium, Carbohydrate 73g carbohydrate (40g sugars, Fiber 2g fiber), Protein 6g protein.

1-1/4 cups light corn syrup
1/2 cup sugar
1/3 cup baking cocoa
1/3 cup all-purpose flour
1/4 teaspoon salt
3 large eggs
3 tablespoons butter, softened
1-1/2 teaspoons vanilla extract
1 cup chopped pecans
1 unbaked pastry shell (9 inches)
Whipped cream, optional

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