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Ice Cream Pie, Vanilla Fudge (D/P, TNT)
Source: "Plain & Fancy 2," Mizachi Women Galila 1971 (Cynthia Levin)
Serves: 8

4 ounces margarine
1/4 teaspoon salt
2 tablespoons sugar
1 cup flour

1/2 cup chocolate chips
2 tablespoons light corn syrup
2 tablespoons water

1 egg; separated
1/4 cup water; scant
1/4 cup sugar
1 teaspoon vanilla
1 teaspoon lemon juice
1 cup whipping cream or pareve whip
chocolate sprinkles, if desired

Make Crust:
Mix crust ingredients and pat into a 9" pie pan, setting aside 1/4 cup for topping. Form this 1/4 cup into a patty shape and put on on a piece of foil.

Prick crust well, and bake at 350°F for 15 minutes, or until golden. Cool.

Make Sauce:
Melt sauce ingredients over low heat, stirring constantly. Cool.

Make Filling and Assembly:
Beat egg white to soft peaks, beat in sugar and vanilla. Add lemon juice and water and beat until thick and creamy. Beat cream. Beat egg yolk. Fold all together.

Put half of cream mixture in crust. Drizzle with sauce.

Spoon in rest of filling and swirl with a knife. Crumble the crust pancake and use to decorate the top, along with chocolate sprinkles, if desired. Freeze.

Poster's Notes:
If you're in a hurry, you can use a graham cracker crust and commercial fudge sauce. Contains uncooked egg, if you are concerned about that.

The original recipe didn't use the egg yolk, but I think that the texture is better with it included.

Posted by Annice Grinberg, Z'L

Nutritional Info Per Serving: 389 Calories (kcal); 27g Total Fat; (61% calories from fat); 4g Protein; 35g Carbohydrate; 64mg Cholesterol; 227mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 5 1/2 Fat; 1-1/2 Other Carbohydrates