I did dig up that “Bakers Favorite Chocolate Recipes” booklet from 1956. It has a recipe for a Chocolate Fudge Crust, to be filled with ice cream! Maybe this is it!
Bakers German Chocolate, Chocolate Fudge Crust
2 squares Baker’s Unsweetened Chocolate
2 Tbsp Butter
2 Tbsp hot milk or water
2/3 cup sifted confectioners’ sugar
1 1/2 Baker’s Coconut, cut, plain or toasted
Melt chocolate and butter in top of double boiler, stirring until blended. Combine milk and sugar. Add to chocolate mixture, stirring well. Add coconut and mix well. Spread on bottom and sides of greased 9-inch pie pan. Chill until firm. To serve, fill crust with ice cream or another cold filling.
Note: to toast coconut, spread thinly in shallow baking pan. Toast in moderate oven (350) 5 to 7 minutes; stir often.