sauce originated in Cumbria, England. This versatile sauce may be made the day
before you intend to serve it and may also be kept for a few days in the
unlikely event you have any left. The mixed nuts are even better when toasted in
a 350° oven.
1 ⅓ cups graham crumbs
⅓ cup butter, melted
¼ teaspoon ground cinnamon
½ cup shredded coconut, toasted
½ cup chopped mixed nuts, toasted
Caramel Rum Sauce
1 ⅓ cups dark brown sugar
¼ cup butter
½ teaspoon vanilla extract
½ teaspoon imitation rum flavoring
¼ cup water
1 quart vanilla ice cream
Crust: In a medium bowl, use a
wooden spoon to mix the
crumbs, butter and cinnamon. Press into a 9-inch pie plate.
Bake in a preheated 350° oven for 10 minutes. Cool
completely or the ice cream filling will melt.
2. Toast the coconut and nuts in the hot oven. Watch carefully.
3. Sauce: In a 1-quart saucepan, heat the brown sugar, butter,
vanilla, rum flavoring and water until an instant read
thermometer reads 200°. Refrigerate until needed.
4. Press vanilla ice cream into cooled crumb crust, freeze.
5. Cut pie into desired pieces. Place on individual plates.
Drizzle with warmed caramel rum sauce and sprinkle with
chopped nuts and toasted coconut.
Hint: For the Christmas holidays, use bottled chocolate
sauce and crushed peppermint candies for a topping. Vary the
sauces and toppings for an infinite variety of flavors.
Makes 8 servings