Tuesdays with Dorie: Banana Coconut Ice Cream Pie

Banana Coconut Ice Cream Pie Post

I had high hopes.  I love coconut and bananas.  Ice cream pies are usually easy.  So on the surface, this recipe appeared to be a viable candidate for my unofficial Dorie’s Hall of Fame.

Instead of making a special trip to the store for shortbread cookies, I used the shortbread base in my Toffee Bars Made Easy. As someone mentioned on the TWD blog, coconut is the star of the show this week and it made a fabulous crust. Wouldn’t this crust be good crumbled over some homemade Greek yogurt?

For the filling, I used Braum’s Premium Butter Pecan ice cream instead of the recommended chocolate.  I think Dorie would approve. I’ve noticed she’s open-minded like that.

After adding the bananas to the ice cream, I put the pie back in the freezer to get firm before serving.  Maybe this is where things fell apart.  The filling had an icy texture–like cheap ice cream kept in the freezer too long.  What did I do wrong? Did this happen to anybody else?

Did I….

  • Let the ice cream get too soft while mixing in the bananas?
  • Pick the wrong ice cream?
  • Not wrap it well enough while storing in the freezer?
  • Use too many bananas?

I would love to know what you think.

You can get the recipe from Spike at Spike.Bakes.

Do you still have bananas leftover?

Banana Whole Wheat Yeast Bread

Cocoa-nana Bread

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{ 20 comments… read them below or add one }

ldh May 25, 2010 at 8:09 am

Good Morning Paula!

Your pie looks perfect! I was concerned when I mixed the puree and rum with the ice cream because it did melt a lot. I do not have a food processor and have to use my small Oscar so I blended in two batches. In the second batch I did not add the rum and it did not melt as quickly.

My filling stayed creamy. As mentioned a few times, the coconut crust is the star. In my opinion, the filling didn’t rise above any other ice-cream cake/pie recipes I have.

Overall, we all really liked it and will for sure use the crust in the future.

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cindy harris May 25, 2010 at 8:31 am

Mine had ice crystals on the top but the pie was delish. I did find it tasted better 30 minutes after removing from freezer.

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Heather Davis May 25, 2010 at 8:39 am

It certainly looks delicious! Mine was fine but I did leave it out for about 20 mins before serving. Perhaps it was the ice cream. Love your pic too!

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Flourchild May 25, 2010 at 9:20 am

I think your pie looks great. Sorry you had some issues with it..Im not sure I can answer any of your questions:)

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spike May 25, 2010 at 10:07 am

love your ice cream choice. My guess would be that you got ice crystals because it thawed too much before refreezing- some ice creams are more sensitive than others. looks beautiful none the less.

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Romaine May 26, 2010 at 5:57 am

I think you might be exactly right.

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Mary May 25, 2010 at 10:14 am

It looks fantastic! The crust looks especially tasty–I would not be able to stop picking at it! I didn’t bake along this week, as I am still wresting with the rhubarb! I got my last 3 recipes up, and I am definitely ready to move on!

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tia @ buttercreambarbie May 25, 2010 at 11:47 am

looks fantastic… even with the issues you mentioned.
great presentation.
i did a rewind- lenox biscotti instead! bananas/coconut are just not my thing :)

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mike May 25, 2010 at 12:21 pm

Hm…. I’m sure YOU picked good ice cream, but the icy-thing I always thought was because of the lower fat content (but what do I know). LOVE LOVE the ice cream choice – the colors all work together quite well. I’m sure they taste just as good – mine was really hard to slice, but your pie looks perfect-o!

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natalia May 25, 2010 at 1:07 pm

Ciao ! i’m sorry about your problems …it looks so gorgeous !!

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pamela May 25, 2010 at 1:46 pm

I don’t have any answers for you, but it looks as wonderful as it sounds.

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alvarosa May 25, 2010 at 2:21 pm

Your picture is perfect, as always! Can’t believe anything went not absolutely perfect.
My experience with icecream is that defrosting and refrosting is always tricky, and the more fruits are used (even if it is bananas with their creamy texture), the more tricky it gets. Mostly, I guess, one time you are lucky and the other less.

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Jencrafted May 25, 2010 at 8:20 pm

Your pie looks perfect though. I didn’t get to bake along this week but your photo made me wished I had, despite the textural issue.

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Katrina May 26, 2010 at 12:16 am

Well, bummer. Your pie does look great. I hate it when that happens.

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Margaret May 26, 2010 at 8:02 am

I think it was the rum. Mine took forever to churn, but in the end it came out somewhat creamy.

Beautiful pie shot. And the mint – just perfect.

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Clivia May 26, 2010 at 8:05 am

Your pie looks lovely! Sorry to hear about the crystals. Did you add the rum?

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Kimberly May 26, 2010 at 9:05 am

Your pie looks fantastic!! I had the same problem with the iciness in the finished pie.

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steph (whisk/spoon) May 26, 2010 at 10:22 am

mmm….looks totally good! i’d say icy-ness is probably from defrosting.

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Nic May 26, 2010 at 5:26 pm

gorgeous pie & photo

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Jill May 28, 2010 at 7:46 am

Oh my gosh, that crust would be so good over yogurt! My only guess with your icy ice cream is that the bananas were too chunky, or that it melted too much before you put it back in the freezer. I used low-fat ice cream and the texture was great after adding the bananas and refreezing.

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