This week’s Tuesdays with Dorie recipe – Banana Coconut Ice Cream Pie – is so appropriate for the weather we are having in Burlington. It’s been in the 90s folks! Today’s temperature in Burlington is breaking a record high set in the 1940s and it is hotter today in Burlington than in Las Vegas. Crazy. It’s been like this all weekend. So, an ice cream pie was a perrrrfect dessert.
I took this pie to a graduation barbecue on Sunday. Kevin, the graduate, actually hates bananas. He doesn’t even like bananas near his food! So I made a mango-blackberry version with butter pecan ice cream…..and I added a whipped cream topping. This recipe was a vast improvement from last week’s bread pudding (which I didn’t even eat). I loved it!
The Pie Crust
Melt a lot of butter.
Add a lot of coconut.
Cook until coconut is golden brown. (Your kitchen will smell amazing at this point.)
Add 1/2 cup crushed shortbread cookies. Pour into 9 inch pie pan and press down.
I used a measuring cup to press the coconut down.
Freeze it for at least 30 minutes to set.
The Ice Cream Filling
I used one mango instead of the bananas.
I have found the easiest way to cut a mango is to score it with a knife cross-wise and length-wise.
Then scoop it out with a spoon. Put the mango chunks into a blender.
Cut a lemon in half.
Squeeze the lemon halves into the blender with the mango.
Add some rum and puree. At this point, I thought this mixture would make an awesome drink.
I added 1/2 of a half-gallon carton of softened butter pecan ice cream to a bowl.
Pour in the mango puree.
And stir everything together.
Get out your frozen pie crust. Instead of banana slices, I tossed in some blackberries.
Pour the mango-butter pecan ice cream mixture into the pan.
Freeze for 2-3 hours or longer. I left mine in overnight. Then before serving I made an easy whipped topping.
To make my whipped topping, I used 1/2 cup heavy cream and added a splash of vanilla extract and a teaspoon of sugar. Beat until fluffy.
It looks more like a pie now!
For a pretty garnish, I toasted more coconut and added to the top.
This really was a pretty pie and it tasted like summer.