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Banana Chocolate Ice Cream Pie with Coconut Crust

By Lorraine

Banana chocolate ice cream pie with a coconut crust is this weeks bake-along Tuesdays with Dorie Recipe.

The best part of this ice cream pie is definitely the crust. It is made by browning coconut in butter and then stirring in crushed cookie crumbs. The crust adds a great flavor and crunch to the smooth ice cream filling.

The filling is made by tossing chunks of banana into a food processor and pureeing. Ice cream is added and processed until blended. The filling is then smoothed into the crust and the pie is placed into the freezer until firm.

Additional sliced bananas can line the bottom but I preferred to serve them on top with dollops of whipped cream and a light sprinkling of cookie crumbs.

Banana Chocolate Ice Cream Pie
Dorie Greenspan

Makes 8 servings

For the Crust
1 stick (8 tbs) unsalted butter
2 cups sweetened shredded coconut
5 butter cookies, such as LU Petit Beurre or shortbread, crushed into crumbs (about 1/2 cup)

1 ripe but firm banana

For the Filling
2 very ripe bananas
2 tsp fresh lemon juice
2 tbs dark rum
1 pint premium-quality chocolate ice cream

For Serving
1 rip but firm banana
1 tsp lemon juice

To Make the Crust:
Butter a 9-inch deep-dish pie plate.
Melt the butter in a medium heavy skillet over medium heat. Add the coconut and cook, stirring without stopping, until golden brown. Remove the pan from the heat and stir in the cookie crumbs. Turn the mixture into the pie plate and press it over the bottom and up the sides. Freeze for 30 minutes. (If you’d like, once the dough is frozen, you can wrap the pie plate and keep it in the freezer for up to 2 months.)
Cut the firm banana into thin slices and arrange the slices over the crust.

To Make the Filling:
Cut the bananas into chunks and toss them into a food processor along with the lemon juice and rum. Process until you have a smooth puree, scraping down the bowl as needed, about 20 seconds. Add the ice cream and pulse the machine on and off in quick spurts, scraping down the sides of the bowl as needed, about 8 times, or just until the ingredients are blended- don’t process so long that the ice cream melts.

Scrape the ice cream into the piecrust and smooth the top with a rubber spatula. Cover the pie with plastic wrap and freeze it for at least 4 hours. (If you want to keep the pie longer, wrap it airtight and freeze up to 2 months.)

When you are ready to serve, slice the firm banana into very thin rounds, toss the slices with the lemon juice (to keep from blackening) and arrange the rounds in decorative circles on the top of the pie.

Playing Around: In addition to whatever add-ins you might want to include (Spike adds chocolate chips to the banana puree), you can also change the flavor of ice cream. Dorie sometimes makes this pie with vanilla ice cream, but the filling is not a pure color- the bananas turn the ice cream a little dark. This never bothers her!

Serving: Once the top banana is in place, the pie is ready to be served. It can be served plain, but, in keeping with the tropical theme, some sweetened whipped cream would be nice- or even whipped cream with a splash of rum.

Storing: Without the banana decoration, the pie can be wrapped airtight and frozen up to 2 months; serve tight from the freezer.

You might also enjoy Impossible Coconut Custard Pie


There are affiliate links in this post. That
means if you buy something from that link, I will earn a small commission, but
it won’t cost you anything additional.
   

Filed Under: Recipes, Uncategorized

Comments

  1. Snippety Gibbet says

    May 27, 2010 at 12:11 am

    Oooooooooooooh myyyyyyyyyyy!!!!!! That looks so amazing!

    Reply
  2. Nancy's Notes says

    May 26, 2010 at 12:46 am

    Oh my, I am going to try this recipe this weekend! I have company coming! They will love it, I am sure!

    Nancy

    Reply
  3. Julie says

    May 26, 2010 at 12:41 am

    This looks so delicious! Bananas and chocolate, yummy!

    Reply
  4. Cassandra says

    May 25, 2010 at 11:55 pm

    Thanks so much for posting! This looks very yummy and is perfect for a Memorial Day potluck dinner we are attending! Keep your great recipes coming…Cassandra ♥

    Reply
  5. Ann says

    May 25, 2010 at 8:58 pm

    OH MY! I want a piece of that right now. It looks fantastic. The only problem is my husband doesn't like coconut so I would have to eat the whole thing myself. Hmm, maybe that's not a problem after all 🙂

    Reply
  6. Just a little something from Judy says

    May 25, 2010 at 9:44 pm

    I am excited to try this amazingly good looking and sounding pie. I am so thankful I visited your blog today. Thanks for sharing it with us.

    Reply
  7. spike. says

    May 25, 2010 at 7:11 pm

    so beautiful! I agree, the crust was the best part!

    Reply
  8. natalia says

    May 25, 2010 at 6:23 pm

    Ciao ! I love your pie decoration !

    Reply
  9. Tia says

    May 25, 2010 at 5:01 pm

    I did a twd rewind…lenox biscotti… b/c bananas/coconut are not my thing 🙂 wow fantastic looking pie you made thougoh.

    Reply
  10. cindy says

    May 25, 2010 at 1:57 pm

    Beautiful! And it was so tasty! Great recipe, I will make it often.

    Reply
  11. Mildred says

    May 25, 2010 at 2:00 pm

    All of our favorite ingredients! Your photo shows that yummy crust and makes me so hungry!

    Reply
  12. Clivia says

    May 25, 2010 at 1:45 pm

    Your pie looks gorgeous! We liked this one too.

    Reply
  13. Natasha says

    May 25, 2010 at 11:46 am

    Oh boy, that looks like the most beautiful dessert I have ever seen….ever!! I can feel myself putting on weight just looking at it!

    Best wishes,
    Natasha.

    Reply
  14. Walking on Sunshine... says

    May 25, 2010 at 11:42 am

    That looks so yummy!!!

    I love the pictures of your hubby and your grandsons! Very nice, especially the one of the little boy asleep on the lounge! They grow so fast!

    Enjoy your day!

    Reply

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Hi! I'm Lorraine. Welcome to Grateful Prayer Thankful Heart. A place to find food for your tummy, projects for your hands, and encouragement for your heart.

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