Coconut Popcorn Crunch Pie

Chilling, thrilling and crunchy twist on coconut pie!


8 cupsJOLLY TIME Pop Corn, popped
4 ouncesflaked coconut, toasted
1 cupsugar
1 cuplight corn syrup
1/2 cupbutter or margarine
1/4 cupwater
2 tspsalt
1 tspvanilla
1 quartVanilla, spumoni or butter pecan ice cream
if desiredSweetened fresh or defrosted frozen fruit or chocolate sauce
112" pizza pan


  1. Mix popcorn (remove any unpopped kernels) 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 Fahrenheit).

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

  3. 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.

  4. 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.

Recipe compliments of The Popcorn Board