Banana Coconut Ice Cream Pie (TWD)

After reading through this week's Tuesdays With Dorie recipe for Banana Coconut Ice Cream Pie, I wasn't sure that this would be my cup of tea. Something about food processing together bananas and ice cream didn't whet my appetite.


The crust of this pie calls for butter cookies, a generous amount of butter (1 stick!), and a boatload of coconut. Instead of butter cookies, I used these:

I scaled this recipe down considerably, making enough for one 4 inch mini pie. Here are my notes and adjustments:


- This snack package of Golden Oreos, 1/2 Tspn butter and 1/8 cup of coconut was just enough to make the crust of my mini pie.

- My ice cream concoction consisted of a scoop of Haagen Daz Chocolate Chocolate Chip, 1/2 medium banana, and 2 Tbsn dark rum (yes, I wasn't shy about this). After it takes a quick whirl in my mini food processor, the mixture is poured into the prepared crust over a layer of sliced bananas. My filling was really liquidy, so the pie needed to set in the freezer for a bit.

- After the pie set up, I topped it with whipped cream and a drizzle of chocolate sauce.

I was so surprised by how yummy this pie tasted! Since I was a little heavy handed with the rum, this pie totally reminded me of one of those boozey ice cream cocktails. The pureed bananas infused the chocolate filling with great banana flavor without affecting the consistency of the ice cream.

Boy, did I regret scaling this recipe down. Next time, I'm making a whole pie!

Thanks to Spike of Spike Bakes for this great pick this week. Visit Spike's blog for the full recipe.