Coconut-Popcorn Crunch Pie

• 2 quarts popped popcorn, unsalted
• 1 (4 ounce) can flaked coconut, toasted
• 1 cup sugar
• 1 cup light corn syrup
• 12 cup butter (or margarine)
• 14 cup water
• 2 teaspoons salt
• 1 teaspoon vanilla
• 1 quart vanilla ice cream (spumoni or butter pecan also work well)

1. Mix popped popcorn & flaked coconut in a lrg buttered bowl.
2. Combine sugar, syrup, butter or margarine, water & salt in saucepan.
3. Bring to boil over low heat, stirring till sugar dissolves.
4. Cont cooking till syrup reaches the hard crack stage (290-295 degrees F).
5. Stir in vanilla.
6. Pour syrup in fine stream over popcorn mixture.
7. Stir till particles are evenly coated w/syrup.
8. Turn half of popcorn mixture onto buttered 12-in pizza pan & spread in a thin layer to cover the bottom of the pan.
9. Repeat this process w/rest of the popcorn mixture & a 2nd 12-in pizza pan.
10. W/a sharp knife, score popcorn mixtures into 12 wedge-shaped servings.
11. Allow both to fully cool.
12. Cover 1 layer w/ice cream, top w/2nd popcorn layer so the visible scored edges are aligned & store in freezer.
13. To Serve: Using a sharp knife, cut in 12 wedges using the scores as your guideline.
14. Serve plain or w/desired fruit or sauce of choice.
15. Note: Sweetened fresh fruit, defrosted frozen fruit or chocolate sauce may be used as toppings as desired.

flaked coconut, sugar, light corn syrup, butter, water, salt, vanilla, vanilla ice cream

Taken from www.food.com/recipe/coconut-popcorn-crunch-pie-179194 (may not work)