TWD - Banana Coconut Ice Cream Pie

This week, Spike of Spike Bakes chose Banana Coconut Ice Cream Pie for our Tuesday baking task. You can find the recipe on Spike's website or on page 350 of Dorie Greenspan's "Baking from My Home to Yours". I was skeptical about a couple things when I read through the recipe; the first was the mixture of chocolate and banana and the second was getting the frozen crust out of the pie pan. I don't really care for fruit mixing with chocolate so I pretty sure I wouldn't like the taste but I forged ahead with the recipe as written to give the good old college try! Even the addition of rum couldn't mitigate my aversion to chocolate and fruit co-mingling in a single pie. Of course, perhaps if I'd used 2 cups instead of 2 tablespoons of rum, I might have made it through! Bottomline - I loved the taste of the crust but not the pie. Additionally, I needed a jack hammer to extricate a slice from the pie plate!

Try as I might, I could not get good pictures for this go round! Here is what Banana Coconut Ice Cream Pie V. 1.0 looked like.

On to the next. I like to call V. 1.2 "Deconstructed Banana Coconut Ice Cream Pie". Yes, I watch way too much food TV. I took all the components of the pie (except the chocolate, of course) and reassembled them into a smaller single serving pie type creation. I used a small bowl lined with parchment paper to form a bowl with the crust ingredients. I piled vanilla ice cream into the coconut bowl and topped the whole thing with a banana rum sauce. It was fantastic!!

Dorie says that the crust will keep for a couple of months in the freezer if wrapped tightly so I plan on keeping a stash of small crusts/bowls in my freezer for dessert emergencies!

Please visit some of the other TWD Bakers to see how they did with this weeks challenge!