Recipe courtesy of Joseph Simmons

Banana-Guava Pie with Coconut Ice Cream

  • Level: Easy
  • Total: 2 hr 50 min (includes chilling time)
  • Active: 15 min
  • Yield: 8 servings
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One 9-inch pre-made pie shell

3 medium bananas, sliced 1/2 inch thick 

1/3 cup sugar 

1/2 teaspoon ground cinnamon 

Pinch salt 

1 lime, juiced 

1 3/4 cups guava nectar 

3 tablespoons cornstarch 

2 tablespoons unsalted butter 

Coconut ice cream, for serving 


  1. Bake the empty pie shell according to the package directions; cool completely. Arrange the banana slices in the pie shell. Combine the sugar, cinnamon, salt, lime juice, and 1 1/2 cups of the guava nectar in a small saucepan and bring to a bare simmer over medium heat.
  2. Put the cornstarch in a small bowl. Add the remaining 1/4 cup guava nectar to the cornstarch and whisk to combine. Pour the cornstarch mixture into the saucepan and whisk to combine. Bring to a boil and cook, whisking constantly, until thickened, about 2 minutes.
  3. Turn off the heat and whisk in the butter. Pour the guava pudding into the pie shell. Cool to room temperature, then refrigerate until set, about 2 hours.
  4. Serve with coconut ice cream.