Preheat oven at 375º and combine the above ingredients. Mix well and press into a 10” pie pan on the sides and bottom. Bake 10-12 min. Cool.

Spoon ice cream in pie shell and freeze until hardened. Beat whipping cream until fluffy and add sugar until tips form. Spread over frozen pie. Top with curls and pour 1 T almond liqueur over each serving.

A wonderful chocolate ice cream pie with a twist - a coconut crust.