Coconut-Popcorn Crunch Pie

Yield: 12 servings

• 2          quarts popped popcorn, unsalted
• 1          can (4 ounces) flaked coconut, toasted
• 1          cup sugar
• 1          cup light corn syrup
• 1/2       cup butter or margarine
• 1/4       cup water
• 2          teaspoons salt
• 1          teaspoon vanilla
• 1          quart vanilla, spumoni or butter pecan ice cream
• fresh fruit, for topping (optional)
• chocolate sauce, for topping (optional)

1. In large, buttered bowl, mix popcorn and coconut. In saucepan, combine sugar, syrup, butter, water and salt. Bring to boil over low heat, stirring until sugar dissolves. Continue cooking until syrup reaches hard crack stage (290-295 F).
2. Stir in vanilla. Pour syrup in fine stream over popcorn mixture; stir until particles are evenly coated with syrup.
3. On buttered, 12-inch pizza pan, spread half of popcorn mixture in thin layer, covering bottom of pan. Mark off into wedge-shaped servings; set aside. Repeat using remaining popcorn mixture; cool.
4. Cover one layer with ice cream; top with second popcorn layer. Store in freezer. To serve, cut in wedges. Serve with fruit or chocolate sauce, if desired.