Ice Cream Cone Pie

Place the sugar cones in a plastic bag and crush into small pieces with a rolling pin. Mix crushed cones with pecans in a medium bowl; set aside. Put the chocolate chips and butter in a small heavy saucepan and melt, stirring occasionally over low heat. Pour over cone mixture; mix well. Press one third of the mixture evenly over the bottom and up the sides of an ungreased 9-inch pie plate. Spread half of the ice cream over crust mixture. Sprinkle another third of the crumbs over ice cream and spread remaining ice cream over crumbs.

Sprinkle remaining crumbs over top of pie and press down crumbs with the back of a spoon. Cover and freeze for several

Hours or until firm.

Pie may be kept frozen for up to a month.