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Popcorn Ice Cream Pie

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Serves 8 | Prep Time | Cook Time

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Ingredients You'll Need

2 qts. unsalted popped corn
1 c. toasted coconut
1 c. sugar
1 c. light corn syrup
1/2 c. butter or margarine
1/4 c. water
2 tsp. salt
1 tsp. vanilla
1 qt. vanilla ice cream
Chocolate sauce (optional)


Put popped corn and coconut in large buttered bowl.

Combine sugar, syrup, butter, water and salt in heavy saucepan. Bring to a boil over medium heat, stirring until sugar melts. Continue cooking until mixture reaches hard crack stage (290º to 295ºF.). Remove from heat and stir in vanilla.

Pour syrup in fine stream over popped corn, stirring until all kernels are evenly coated.

Divide in half and pat mixture on 2 greased baking sheets or pizza pans to make 2 (10") rounds. Cool. Mark both circles with knife in wedge-shaped servings.

Spread one layer with ice cream and top with second layer. Store in freezer. Cut in wedges to serve. Pass chocolate sauce to pour over.

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