Preparation:
1. Melt chocolate and butter over hot, not boiling, water. Stir in graham cracker crumbs and brown sugar; mix well.
2. Pat into bottom and sides (not rim) of 9-inch pie pan.
3. Combine butterscotch pieces, water and salt over hot, not boiling, water; heat until butterscotch is melted and smooth.
4. Remove from heat, stir in marshmallow cream and lemon rind; cool about 20 minutes.
5. Beat heavy cream until stiff; fold into cooled butterscotch mixture, and pour into prepared chocolate crust.
6. Chill several hours or overnight; garnish with chocolate shavings if desired. |
