Spread or brush butter evenly over bottom and sides of 9-inch pie plate.
Pat coconut into butter or margarine.
Bake in 350°F. oven 8-10 minutes or until shell is crisp brown.
After filling with cream or chiffon mixture, refrigerate several hours before serving.
Or fill with vanilla ice cream just at serving time; drizzle butterscotch sauce on top, and sprinkle with toasted coconut.