Banana-Guava Pie with Coconut Ice Cream

Name: Banana-Guava Pie with Coconut Ice Cream
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT2H50M0.000S
Yield: 8 servings
Ingredients: 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

Getting reviews...

Level: Easy

Total: 2 hr 50 min (includes chilling time)
Active: 15 min

Yield: 8 servings

Level: Easy

Total: 2 hr 50 min (includes chilling time)
Active: 15 min

Yield: 8 servings

Ingredients

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

Directions

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.
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.
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.
Serve with coconut ice cream.