This recipe was clipped from a magazine and found in a large collection, date unknown. I’ve typed it below along with a scanned copy of both sides.

Chocolate Crunch Ice Cream Pie
(Makes one 9-inch pie)

Roll your pie and coffee into one spectacular of a dessert–a chocolate crunch shell mounded with scoops of coffee-flavored ice cream.

1/4 cup semisweet chocolate pieces
2 tablespoons butter or margarine, melted
2/3 cup coconut, toasted
2/3 cup oatmeal, toasted
1/4 cup finely chopped nuts (optional)

Coffee Ice Cream:

1 quart vanilla ice cream, softened
3/4 to 1 1/2 teaspoons instant coffee powder

Melt chocolate pieces and butter over hot water. In bowl, combine coconut, oatmeal, and nuts. Add chocolate mixture. Press firmly in a 9-inch buttered pie plate. Freeze 30 minutes.

To make coffee ice cream, combine softened vanilla ice cream with coffee powder till well blended. Spoon into pie shell. (If mixture is too soft, return to freezer before spooning into shell.) Freeze till firm, about 2 or 3 hours, or overnight.

For easier cutting, dip bottom of pie plate in hot water for a few seconds.