Ingredients
1 (14 oz) bag sweetened shredded coconut, divided
3 Tbsp I Can't Believe It's Not Butter® Spread, melted
1 (1.5 qt) container Breyers® Chocolate Ice Cream
1/2 cup chopped toasted pecans
2 Tbsp Breyers® Caramel Flavored Ice Cream Sauce
Directions
Preheat oven to 350 degrees. Spray a 9-inch deep dish pie plate with no-stick cooking spray, set aside.
Set aside 1/2 cup of the coconut, then combine remaining coconut with melted margarine or ICBINB in a medium mixing bowl. Toss until mixture is evenly moistened, then firmly press into bottom and sides of prepared pie dish. Bake 13 - 15 minutes then cover edges loosely with foil to prevent excessive browning, then bake 10 - 15 minutes longer until crust is golden. Cool completely on a wire rack.
Meanwhile, spread remaining 1/2 cup coconut on a microwave safe plate and microwave on HIGH power 1 minute. Stir then microwave in 30 second increments until golden, stirring after each increment, set aside (alternately you can just toast coconut in oven on a baking sheet since it is already preheated from baking crust).
Allow Breyers® Chocolate Ice Cream to soften at room temperature slightly then spread into cooled crust while smoothing top to form an even layer. Spread 2 Tbsp Breyers™ Caramel Flavored Ice Cream Sauce evenly over top then sprinkle evenly with toasted pecans and remaining toasted coconut. Freeze until pie is firm enough to cut into clean slices, about 1 hour (you can also serve right away slices won't hold their shape as well though).
