Categories: frozen dessert

Ingredients

• 2 Tbsp. soft butter
• 1 can (3 1/2 oz.) flaked coconut
• 1 quart Butter Pecan ice cream
• 1 quart Nutty coconut or Fresh coconut ice cream
• 2 cups sugar
• 1 cup buttermilk
• 2 Tbsp. molasses
• 1/2 cup butter
• 3 Tbsp. white corn syrup
• 1 tsp. baking soda
• 1 tsp. vanilla
• 1/2 cup coarsely chopped pecans, or more

Directions

1. Spread the 2 Tbsp. of butter in a 9-inch pie pan; press the coconut into the butter. Bake in a 300 degree oven until a light brown, about 20 minutes. (if edges brown too quickly, cover with foil and continue baking until done.) Cool shell. Soften the Butter Pecan ice cream and press into bottom of shell. Freeze for 1 hour. Scoop the coconut ice cream over the Butter Pecan ice cream. Freeze at least 3 hours. Meanwhile, combine the remaining ingredients, except the vanilla and pecans, in heavy saucepan. Bring to a gentle boil, simmer for 10 minutes, stirring occasionally; remove from heat. Stir in vanilla and pecans. (sauce thickens as it cools.)
2. to serve, cut pie into wedges, pass the Praline Sauce.

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