1 c. M & M's plain chocolate candies
2 tbsp. butter
2 tbsp. water
2 cans (3 1/2 oz.) flaked coconut
3 pts. coffee, strawberry, peppermint or vanilla ice cream
Peanutty Chocolate Sauce

Place first 3 ingredients in heavy saucepan. Cover and place over low heat 10 minutes. Uncover. Stir and heat slowly until smooth. Add coconut; stir until coconut is evenly coated with chocolate. Press over bottom and up sides of buttered 9 inch pie plate. Chill until set. Spoon ice cream into shell. Freeze. Serve with sauce. Makes 1 (9 inch) pie or 6 to 8 servings.

PEANUTTY CHOCOLATE SAUCE:

1 c. M & M's Peanut Chocolate Candies
1/2 c. half and half
1/4 c. light corn syrup
1/8 tsp. cream of tartar

Combine candies, 1/4 half and half, corn syrup and cream of tartar in small saucepan. Cover. Place over low heat 10 minutes. Uncover. Stir and heat slowly until chocolate is melted and smooth. Chill. Add 3 to 4 tablespoons half and half to thin to desired consistency. Makes about 1 1/4 cups sauce.