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1
Prepare baked 9-inch pastry shell; set aside.
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2
For fudge sauce, in a small saucepan combine the 1 cup sugar, the evaporated milk, butter and chocolate.
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3
Cook and stir over medium heat until bubbly.
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4
Reduce heat and boil gently for 4 to 5 minutes, stirring occasionally, until mixture is thickened and reduced to 1 1/2 cups.
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5
Remove from heat; stir in vanilla.
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6
Beat until smooth with wire whisk or rotary beater.
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7
Set aside to cool completely.
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8
In a chilled bowl, stir 1 pint of the ice cream until softened.
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9
Spread into cooled baked pastry shell.
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10
Cover with half of the cooled fudge sauce.
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11
Freeze until nearly firm.
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12
Repeat with remaining ice cream and fudge sauce.
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13
Return to freezer while preparing meringue.
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14
In a medium mixing bowl dissolve the 3/4 cup sugar in the boiling water.
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15
Cool to room temperature.
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16
Add the meringue powder.
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17
Beat on high speed until stiff peaks form.
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18
By hand, fold 3 tablespoons of the crushed candy into the meringue.
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19
Spread meringue over chocolate sauce layer, sealing to edge.
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20
Sprinkle top with remaining crushed candy.
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21
Freeze until firm (several hours).
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22
Bake in a 475u00b0 oven for 3 to 4 minutes or just until meringue is lightly browned.
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23
Cover loosely and return to freezer for a few hours or overnight before serving.
