This week’s recipe was chose by Spike of Spike Bakes and it was supposed to be Banana Coconut Ice Cream Pie. While the combination of bananas, coconut, and chocolate ice cream sound heavenly to me; I knew my husband was not going to touch it with a ten foot pole. So I decided to modify the recipe a little bit and make something we would both like.
I made 2 individual pies since it was just the two of us. I made the coconut cookie crust and as directed, but instead of a layer of bananas at the bottom, I added a layer of caramel and toasted coconut instead. I did not add anything to the ice cream, it was just plain chocolate. Then I topped the pies with whipped cream and toasted coconut just before serving. We really enjoyed them! It’s a nice refreshing treat, perfect for summer. Plus my version kind of tasted like a Samoa which is great because those are my favorite Girl Scout cookies. Yum!