Banana-Guava Pie with Coconut Ice Cream

Total Time:
2 hr 50 min
10 min
Inactive Prep:
2 hr 15 min
25 min
8 servings


  • 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


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.