TWD: Banana Coconut Ice Cream Pie

This week's Tuesdays with Dorie assignment was Banana Coconut Ice Cream Pie, chosen by Spike (of Spike Bakes). And it was perfect timing. This week, we'll experience the first of many hot, humid Kentucky summer days. Ice cream pie was a perfect reward after working in the gardne tonight with David's grandmother.
But I'm not so sure that everyone was quite as excited about this ice cream pie. In fact, I'm sure there was lots of gnashing of teeth among the other TWD participants over this pick. This recipe includes two polarizing ingredients...coconut and banana. Before I joined TWD, I had no idea that people had such strong aversions to those two foods. I love bananas, and I don't mind coconut, so I wasn't too concerned about this week's flavor combo. And I hope that lots of people baked along, because this is one tasty pie!

I think it ranks right up there as one of our most simple (and quick!) recipes. The crust was the most time-consuming part, but it only took about 10 minutes to put together (but there was very little real effort involved: crushing cookies into crumbs, melting butter, and stirring coconut until toasted). From there, you slice bananas, whir some bananas, ice cream, and rum in the food processor, and stick it all in the freezer. Easy peasy!
David, Mama, and I really enjoyed this one. After the first bite, I wasn't sure about it, but then I was hooked. Yum! But the very best part? The crust. I could just eat the crust plain. I have a feeling I'll be using it for other pies in the near future. It's so crunchy and flavorful...not too sweet, and not too coconuty. Just perfect crispy perfection.

If you're looking for the perfect summertime dessert, please visit Spike Bakes for the recipe.