2 c. Rice Chex cereal
1/2 c. brown sugar
1/2 c. coconut
1/2 stick butter

Crush Rice Chex. Add sugar and coconut. Melt and add 1/2 stick butter. Mix well. Press into pie tin.

FILLING:

1 quart ice cream. May be pistachio, butter pecan, vanilla or your choice. If desired, top with chocolate sauce. Fill crust with ice cream (this may be made several days ahead). Wrap well and freeze.