German Chocolate Ice Cream Pie

Ingredients

• 1 bag sweetened shredded coconut, divided
• 3 Tbsp I Can't Believe It's Not Butter® Spread
• 1 container Breyers® Chocolate Ice Cream
• 1/2 cup chopped toasted pecans
• 2 Tbsp Breyers® Caramel Flavored Ice Cream Sauce

Directions

1. Heat the oven to 350 degrees. Coat a 9-inch deep dish pie plate with no-stick cooking spray and put it aside. Reserve 1/2 cup of the coconut, then add the rest to a medium mixing bowl with the melted margarine or ICBINB. Stir and toss until the coconut is evenly dampened, then press it firmly across the bottom and up the sides of the prepared pie plate. Bake for 13 – 15 minutes, loosely shield the edges with foil so they do not get too dark, and continue baking for 10 – 15 minutes longer, until the crust is golden. Transfer to a wire rack and let it cool completely.
2. While the crust cools, scatter the reserved 1/2 cup coconut on a microwave-safe plate. Microwave on HIGH power for 1 minute, stir it, then keep microwaving in 30 second increments, stirring after each round, until the coconut is golden. Set it aside. You can also toast the coconut on a baking sheet in the oven, since it is already hot from the crust.
3. Let the Breyers Chocolate Ice Cream sit at room temperature just until slightly softened. Spoon it into the cooled crust and smooth the surface into an even layer. Spread 2 Tbsp Breyers Caramel Flavored Ice Cream Sauce over the top, then finish with an even sprinkle of toasted pecans and the toasted coconut. Freeze until the pie is firm enough to slice neatly, about 1 hour. You can serve it right away, but the slices will be softer and less tidy.