Redenbacher's Sweet and Salty Popcorn Pie

Makes 2 pies, 32 servings

3/4 cup melted butter
16 cups popped Orville Redenbacher's Gourmet Original
    Popping Corn, unpopped kernels discarded
Salt
About 3 large handsful potato chips, preferably ruffled
2 (4 ounce) Baker's German sweet chocolate bars
1 (12 ounce( container salted or salt-dry roasted peanuts or cashews
1 (12 ounce) package butterscotch chips (2 cups)
5 cups large marshmallows (50 marshmallows)
1 (16 ounce) jar spreadable chocolate fudge topping
2 prepared graham cracker pie crust shells
1 (4 ounce) chocolate candy bar to make chocolate curls, optional

Melt butter in a small saucepan. Pour popped popcorn into large paper bag. Add salt to tast. Close and shake bag. drizzle in melted butter. Close bag again and toss until popcorn is coated.

Melt the German chocolate bars over low heat in a small saucepan. Dip potato chips halfway in. Set on wax paper to cool. Add the chips and nuts to the bag and toss well. Set aside.

In a large nonstick skillet on low heat, or in a double boiler, melt butterscotch chips with marshmallows. Stir often and don't let mixture burn. Set aside to cool slightly.

In a large bowl place popcorn mix and then drizzle marshmallow/butterscotch cream over poporn and stir until well coated.

Spread the fudge topping evenly over the bottoms of both graham cracker crust shells. Divide the popcorn mixture between the pie shells. Pile the popcorn mix up a bit and then press it into the topping, just slightly.

To garnish, use a potato peeler to make chocolate curls to top off the pies, or place a few chocolate-covered potato chips on top. Ket pies cool and serve slices with a small scoop of vanilla ice cream.

NOTE: Do not use microwave popcorn.