This week’s Tuesdays with Dorie recipe was selected by Spike of spike.bakes. Spike selected the Banana Coconut Ice Cream Pie. You can check out Spike’s blog for the complete recipe. You can also check out how other Tuesdays with Dorie bakers did with this week’s recipe.
As you can see from the title of this blog post, I deviated from the recipe quite a bit. I don’t really like bananas, so at first I thought I would just skip this week’s recipe. It certainly hasn’t been ice cream pie weather in the Pacific Northwest! I thought the crust sounded good and chocolate ice cream is always good, so I just needed to find a substitute for the bananas. I knew that I could get raspberries at the store (and from California this time, not half way across the world!) and I figured that would work. My husband suggested coffee ice cream, so I went with that instead of chocolate.
The crust for this is really interesting, coconut and butter cookie crumbs. It was really good and certainly my favorite part of the tart! I made 4” tarts instead of using a pie plate, so I just put the crust in the bottom of the tart pan. I pureed the raspberries and added some coconut rum (why not?). I should have also added some sugar because the raspberries were on the tart side. This came together really well and they’re just the perfect size. The coffee and raspberry flavors go together ok, although it needed some extra sugar to offset the bitter flavor of the not-so-ripe raspberries.
Recipe from Baking from My Home to Yours by Dorie Greenspan, page 350