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!

Instructions

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.

To Assemble

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.

This recipe can be found at Spikebakes or on page 350 of Baking From My Home to Yours by Dorie Greenspan. To see other banana coconut ice cream pie concoctions, check out the other TWD bakers.