Ice Cream Pie

Rum 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.

Crust

    1 ⅓ cups graham crumbs
    ⅓ cup butter, melted
    teaspoon ground cinnamon

Toasted Toppings

    cup shredded coconut, toasted
    cup chopped mixed nuts, toasted

Caramel Rum Sauce

    1 ⅓ cups dark brown sugar
    cup butter
    teaspoon vanilla extract
    teaspoon imitation rum flavoring
     cup water

    1 quart vanilla ice cream


1.  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