I made this pie last week thinking it was the recipe for the week for TWD. Not that it got wasted (I just missed posting the correct recipe–LOL!) since we had it for dessert when our grandkids were over for a BBQ. This recipe was chosen by Spike of spike.bakes and can be found on page 350 of Dorie’s book Baking From My Home to Yours. The coconut crust was heavenly and the banana flavor mixed in the ice cream truly made this a wonderful dessert with a hint of tropical flavor. I tweaked the recipe to add ground almonds in the crust. I also used neapolitan ice cream since we couldn’t decide what flavor we want. I wanted to layer them with the banana flavor mixed with the chocolate but in the end, we just mixed the strawberry, vanilla and chocolate and enjoyed it that way. We also ran out of fresh bananas to put on top (somebody kept on snacking on the banana slices!) so only a part of our pie was nicely decorated.
Almond Coconut Crust
- 1 stick unsalted butter
- 1 cup shredded coconut (sweetened or unsweetened)
- 1 cup ground almonds (or you can use any ground nuts) Dorie’s recipe used butter cookies crushed into crumbs
- 1 ripe banana
- 2 ripe bananas mashed
- 2 tsp lemon juice
- zest of 1 lemon
- 1 pint ice cream (your choice of flavor, just keep in mind the the bananas will color our ice cream if you use vanilla or any light-colored flavor)
- 1 ripe banana, sliced
- 1 tsp lemon juice
- To make crust, melt butter in pan and toast shredded coconut until light brown. Remove from pan and add ground almonds. Mix and press on a greased 9-inch pie plate. Freeze for 30 minutes. When ready to bake, line crust with sliced banana.
- To make filling, combine bananas, lemon juice and lemon zest in a food processor. Process until smooth. Add ice cream and pulse until combined. Do not process too long or ice cream will melt.
- Scrape ice cream onto prepared pie crust, smoothing the top. Cover with plastic and freeze for at least 4 hours. When ready to serve, toss lemon juice and banana slices and layer on top of pie.