- 1/2 Cup coconut
- 1/2 Cup chopped pecans
- 1 refrigerated pie crust
- 1/4 Cup sugar
- 1/2 Teaspoon ground cinnamon
- 1/4 Teaspoon ground nutmeg
- 4 firm, ripe bananas
- 1/3 Cup semi-sweet chocolate chips
- One 12-ounce jar hot caramel ice cream topping, heated
- Whipped cream, if desired
- 1 Cup vanilla ice cream
Heat the oven to 350 degrees. Spread the coconut and pecans separately onto an ungreased baking sheet and bake in the oven for 5-8 minutes, stirring occasionally, until light golden brown; set aside.
Increase the oven temperature to 450 degrees. Remove the pie crust from its package and lay it flat onto a work surface. With a rolling pin, roll the crust until 12 inches in diameter.
In a small bowl, mix together the sugar, cinnamon, and nutmeg. Reserve 1 tablespoon of the sugar mixture and sprinkle the remainder evenly over the crust. Cut the crust into 4 wedge-shaped pieces.
Place 1 banana lengthwise on each crust wedge, about ¾ inch from the curved edge (if banana is too long, trim the ends to fit within crust, at least ¼ inch from each edge). Push about 1 rounded tablespoon of the chocolate chips, points first, into the top and sides of each banana.
Bring the curved edge and point of each crust wedge up over the banana to meet; pinch seam and ends to seal, shaping the crust around the banana. Sprinkle the tops of the wrapped bananas with the reserved 1 tablespoon sugar mixture and place on the baking sheet.
Bake for 10-14 minutes or until golden brown. Immediately remove from the baking sheet and let cool for 5 minutes.
To serve, drizzle or spread about 2 tablespoons of the warm caramel topping on each individual dessert plate. Top each with a baked banana, whipped cream, and additional caramel topping, if desired. Sprinkle the coconut and pecans over top of each. Serve with ice cream.