As if right on cue, our weather turned from winter to summer with high temperatures in the eighties predicted for all this week. I'm delighted to make this week's Tuesdays with Dorie pick, Banana-Coconut Ice Cream Pie.
I had to buy some fancy, French butter cookies, Le Petit Beurre, although only 5 of them are crushed and used in the crust. Primarily melted butter and coconut, the crust was the first fun part of this recipe. Once the butter is melted, you add two cups of shredded coconut and stir constantly until it is golden brown. I stirred a bit and nothing much was happening when all of a sudden, like magic, the coconut turned golden brown! It looked great.
After the crust sat in the freezer overnight, I mixed up the filling which is pureed bananas, a little bit of rum, even less lemon juice and a pint of good chocolate ice cream. I thought I was being really clever in slitting the container of ice cream rather than trying to scoop it out--the ice cream was really hard, after all. My food processor would have appreciated smaller pieces! I stirred in some broken pieces of good chocolate just because you can't really have too much chocolate. I sliced a banana and put the pieces in the crust, then poured the delicious chocolate ice cream mixture on top of the banana.
This was yummy!