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Apple Pie, Quick Coconut Ice Cream with Butterscotch

To make the ice cream, combine the softened vanilla ice cream with the cream of coconut and toasted coconut in a food processor fitted with the steel blade. Process until the mixture is smooth and well-combined. Transfer the mixture into a freezer container. Freeze until firm.
To make the drizzle, melt 1/4 cup of the butter in a saucepan on medium heat. Stir in the brown sugar, corn syrup, cream and vanilla. Bring the mixture to a full boil and let boil 3 minutes. Remove from heat. The sauce may be served warm or at room temperature. Refrigerate any leftover sauce.
Preheat oven to 425°F.
Roll one pie pastry into an 11-inch circle on a lightly floured surface. Place in a 9-inch pie plate. Trim overhanging edge 1/2 inch from the rim of the pan.
To make the filling, combine the apples, 1 cup granulated sugar, cinnamon, nutmeg and flour. Toss to evenly coat the apples. Mound the filling into the pie shell. Dot with remaining 2 tablespoons butter cut into small bits.
Roll out the remaining pastry into an 11-inch circle. Place over the apples. Trim and crimp the pastry edges.
Using a sharp paring knife, cut 4 or 5 slits into the top crust to allow steam to escape during baking
Bake pie 40 to 45 minutes or until apples are tender.
To serve the pie, cut it into wedges and top each serving with a scoop of the coconut ice cream. Drizzle the butterscotch sauce in back and forth motions over both the pie and ice cream. Serve at once.

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