Coconut-popcorn Crunch Pie

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

• 2 quarts popped popcorn, unsalted
• 1 (4 ounce) can flaked coconut, toasted
• 1 cup sugar
• 1 cup light corn syrup
• 1/2 cup butter (or margarine)
• 1/4 cup water
• 2 teaspoons salt
• 1 teaspoon vanilla
• 1 quart vanilla ice cream (spumoni or butter pecan also work well)

Recipe

• 1 mix popped popcorn & flaked coconut in a lrg buttered bowl.
• 2 combine sugar, syrup, butter or margarine, water & salt in saucepan. bring to boil over low heat, stirring till sugar dissolves. cont cooking till syrup reaches the hard crack stage (290-295º f).
• 3 stir in vanilla. pour syrup in fine stream over popcorn mixture. stir till particles are evenly coated w/syrup.
• 4 turn half of popcorn mixture onto buttered 12-in pizza pan & spread in a thin layer to cover the bottom of the pan. repeat this process w/rest of the popcorn mixture & a 2nd 12-in pizza pan. w/a sharp knife, score popcorn mixtures into 12 wedge-shaped servings. allow both to fully cool.
• 5 cover 1 layer w/ice cream, top w/2nd popcorn layer so the visible scored edges are aligned & store in freezer.
• 6 to serve: using a sharp knife, cut in 12 wedges using the scores as your guideline. serve plain or w/desired fruit or sauce of choice.
• 7 note: sweetened fresh fruit, defrosted frozen fruit or chocolate sauce may be used as toppings as desired.