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Coconut Crunch Pie

Coconut for Coconut Crunch Pie

This Coconut Crunch Pie recipe creates a unique and tasty dessert! Popcorn with coconut and ice cream layered into a special treat.


2 quarts popped popcorn, unsalted
1 4-ounce can flaked coconut, toasted
1 cup sugar
1 cup light corn syrup
1/2 cup butter
1/4 cup water
2 teaspoons salt
1 teaspoon vanilla
1 quart vanilla, spumoni or butter pecan ice cream
Sweetened fresh or defrosted frozen fruit or chocolate sauce, if desired
One 12-inch pizza pan


Mix popcorn and coconut in a large buttered bowl. Combine sugar, syrup, butter or margarine, water and salt in saucepan. Bring to boil over low heat, stirring until sugar dissolves. Continue cooking until syrup reaches the hard crack stage (290-295 degrees).

Stir in vanilla. Pour syrup in fine stream over popcorn mixture; stir until particles are evenly coated with syrup.

Turn half of popcorn mixture onto buttered 12-inch pizza pan; spread in thin layer covering bottom of pan. Mark off into wedge-shaped servings. Repeat using remaining popcorn mixture; cool.

Cover one layer with ice cream; top with second popcorn layer. Store in freezer. To serve, cut in wedges. Serve plain or with desired fruit or sauce.

Nutrition Information

Recipe makes 12 servings.

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