German Chocolate Ice Cream Pie Recipe

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 to 15 minutes then cover edges loosely with foil to prevent excessive browning, then bake 10 to 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 for 1 minute.

Stir, then microwave in 30 second increments until golden, stirring after each increment, set aside.

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.