2 sq. (1 oz.) unsweetened chocolate, melted
2 tbsp. melted butter
2 tbsp. hot milk
2/3 c. sifted confectioners' sugar
1 1/2 c. coconut
1 qt. vanilla ice cream
2 tsp. instant coffee
1/4 c. chopped pecans

Combine melted chocolate and butter, combine milk and confectioners' sugar and add to chocolate mixture, stir in coconut. Press on bottom and sides of a buttered 9 inch pie pan. Chill.

Stir ice cream to soften and add coffee and pecans and mix well. Spread ice cream in chilled chocolate shell, decorate with pecans. Freeze. 6 to 8 servings.