8 to 10 graham crackers, crushed
1/2 c. butter, melted
3 c. coffee ice cream
2 oz. semi sweet chocolate, melted
4 oz. shredded coconut
Dark rum (drizzle)

Variation: If desired, use vanilla ice cream in place of the coffee. Crush crackers with a rolling pin or in a food processor. Mix with melted butter. Press into an 8 1/2 inch false bottomed flan dish. Chill thoroughly in the refrigerator.

Meanwhile, combine 4 tablespoons coconut with the melted chocolate. When cooled but not solidified, add about a quarter of the coffee ice cream, mixing well.

Spread the mixture on the base of a crust and freeze until firm. Soften the remaining ice cream with an electric mixer or food processor and spread over the chocolate-coconut layer. Refreeze until firm.

Toast the remaining coconut in a moderate oven, stirring frequently until pale golden brown. Allow to cool completely.

Remove the pie from the freezer and leave in the refrigerator 30 minutes before serving. Push up the base of the dish and place the pie on a serving plate. Sprinkle the top with toasted coconut. Cut into wedges and drizzle with rum before serving.