Lemon Ice Box Pie with
Scotch Caramel Sauce

Serves 10

Ingredients:
1 recipe Graham Cracker Crust*
1 cup sugar
1-1/2 cups lemon juice
3 teas. powdered gelatine
1-1/2 cans sweetened condensed milk (14 ounce can)
24 ounces Scotch Caramel Sauce*
2 cups sweetened whipped cream
* Recipe follows

Method:
Preheat the oven to 350*.  Press the crust into a 10" pie pan and bake for 10 minutes or until slightly golden brown.  Set a medium sized stainless bowl over a pot of simmering water and add the lemon juice.  Stir now and again and allow to warm.  When warm to the touch add the gelatine and stir gently until dissolved.  Check by rubbing your finger against the bottom of the bowl feeling for any granuales. Add the sugar and stir until sugar begins to dissolve and remove bowl from the heat. Make sure all gelatine and sugar are well dissolved. Stir in the sweetened condensed milk and pour into the prepared pie shell. Refrigerate until set. To plate, slice the pie into 10 wedges.  Sauce each plate with the caramel sauce, set a slice of pie in the center of each plate and cover the tops with whipped cream. Garnish with powdered sugar.

Graham Cracker Crust

Ingredients:
1 pkg. graham crackers
5 Table. melted butter
1/3 cup sugar
1/4 teas. salt
1/2 teas. ground cinnamon

Method:
Place the graham crackers into the food processor and grind into crumbs. Dump them out into a bowl and measure 1-1/2 cups. Put the crumbs into the food processor with all other ingredients and process 10-20 seconds until well mixed. Place 2 Table. in your hand and squeeze them together. If they hold together they are ready. If not add a bit more melted butter.

Scotch Caramel Sauce
Makes 3 cups

Ingredients:
2-2/3 cups sugar
3 cups heavy cream, kept warm
1/3 cups scotch

Method:
Place sugar in a medium sauce pot and shake the pan so that is covers the bottom evenly. Cook over low heat using a wooden spoon until sugar is melted and becomes an amber color.  Remove from the heat and add the cream carefully as the caramel with froth and steam. Return the pan to low heat and heat, stirring gently to dissolve any solidified caramel, until sauce is smooth.  Remove from heat and stir in the scotch.

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