TWD: Banana Coconut Ice Cream Pie

I guess I trained my daughters well.

The rules for new foods were these:

1. Always try a bite before passing judgment.

2. Always respond politely. No eye-rolling, funny faces, gagging, eewwws, or rudeness.

I know my younger daughter doesn't like coconut, so I didn't really expect her to try any of this pie. But she surprised me by eating a whole piece. She's always willing to try a bite. The pie, however, was not a hit, which was what I expected.

I, on the other hand, enjoyed it quite a bit, and it appears the whole pie will be mine. (I knew I should have made tarts!)


So, along with coconut and butter, the crust had crushed bits of these cookies.




Instead of chocolate ice cream, I chose a local favorite, Island Coconut. McConnell's Ice Cream is based in Santa Barbara.



The pie is very easy to build.

First, the shell.



Then, a layer of bananas.



Followed by a mixture of mashed bananas, rum, and the ice cream.



After four hours in the freezer, it is ready to serve.



I chose to add the topping bananas only to the individual pieces, since the pie will live in the freezer for awhile. Good thing, too, because the banana slices are prone to falling off.




The final verdict: I like the pie. I love the crust. I could just eat the crust topped with the plain ice cream, or vice versa.


Thanks to Spike of Spike Bakes for a lovely warm-weather dessert. Stop by Spike's blog if you want the recipe, and check out the Tuesdays with Dorie site to see what the other bakers did.