TWD Banana-Coconut Ice Cream Pie

You are going to want this recipe! It is on page 350 of 'Baking From My Home To Yours', written by Dorie Greenspan. Our host this week is Spikebakes check her blog for the recipe.
The crust was made of butter, coconut and 1/2 cup LU Petit Beurre cookie crumbs. This cookie was not to be found at our smallish grocery store so I used a crisp butter cookie from Pepperidge Farms. It worked. The coconut was added to melted butter and cooked till brown then the cookie crumbs were added. The buttery mixture was pressed into a pie pan. Freeze for 30 minutes and then fill.

The filling was made by putting 1 1/2 ripe bananas and 2 teaspoons lemon juice in my food processor, I love to use my power tools! 1 pint of chocolate ice cream was added just till blended. This cool mixture was poured in the coconut shell and quickly frozen. That's it. 4 hours later you have one tasty treat.

It was delicious, the crisp buttery crust was perfect with the chocolate banana ice cream. What a great combo. I'm sure TWD bakers found many ways to mix this recipe up. How about vanilla ice cream, bananas and a hot fudge drizzle, or a fresh berry sauce. This is a deluxe banana split in a pie!
This recipe can be made and frozen up to two month, perfect for summer guests. 5 stars for sure.