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.
my favorite recipe for:
Granola
