Tuesday, May 25, 2010

TWD ~ Banana-Coconut Ice Cream Pie

 “Come join Love the Pie with TidyMom  sponsored by Cherokee USALe CreusetWilton,Bags by Bloom and  Harvard Common Press

Banana Coconut Ice Cream Pie
for this weeks 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.

19 comments:

Walking on Sunshine... said...

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!

Natasha said...

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.

Julie Harward said...

YUM! And very pretty too...I will be making this ine! Come say hi :D

Clivia said...

Your pie looks gorgeous! We liked this one too.

cindy said...

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

Mildred said...

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

Susan said...

Oooooooooooooo. Yum yum yum yum yum. Sincerely, Susan

Tia said...

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

natalia said...

Ciao ! I love your pie decoration !

spike. said...

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

Ann said...

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 :)

Just a little something from Judy said...

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.

Cassandra said...

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 ♥

Julie said...

This looks so delicious! Bananas and chocolate, yummy!

Nancy's Notes said...

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

Nancy

Amanda said...

Absolutely beautiful. I haven't made a TWD recipe in three weeks :( I wish I would have made this one. Maybe I'll catch up next week!

Romaine said...

Ok, yours is my favorite this week. Great idea to use the crumbs to garnish. I always have trouble doing the whipped cream thing on top of my desserts but you did it up right.

Just a note about your newest post--what an awesome group! Those are the very best kind of friendships--maybe because they're built on a solid foundation.

Snippety Gibbet said...

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

Dishesdone said...

That pie looks fantastic! Heading over to Spike's for the recipe! Wish I had a slice now!

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