Tuesdays with Dorie: Banana Coconut Ice Cream Pie
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?
- 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.