8 oz. pkg. coconut (14 oz. pkg., 2 crusts)
1/4 c. sugar
1/4 c. butter
1/2 gallon coffee ice cream
1/4 c. pecans
1 jar butterscotch sauce

Mix coconut, sugar and butter together in fry pan. Stir until toasted. Put in pie tin (makes 2 pies). Soften ice cream and when crust is cool, put pecans on top, add ice cream. Refreeze.

When ready to serve, place hot butterscotch sauce in bottom of plate and serve pie on top.