Banana-Coconut Marshmallow Pie

Sinfully delicious and not difficult to make but you should note that letting it chill in the refrigerator for a minimum of 8 hours is a must for it to properly set. Enjoy!
Photo by Jessica G.
Go nuts and bananas over this coconut banana marshmallow pie.

PREP TIME

45

minutes

TOTAL TIME

115

minutes

SERVINGS

8

servings

PREP TIME

45

minutes

TOTAL TIME

115

minutes

SERVINGS

8

servings

Ingredients

  • CRUST:

  • 45

    vanilla wafer cookies (about 5-1/2-ounces)

  • 2

    tablespoons sugar

  • Pinch of salt

  • 1/2

    stick unsalted butter, melted

  • FILLING:

  • 25

    marshmallows (about 6-ounces)

  • 1/2

    cup cream of coconut

  • 2

    tablespoons unsalted butter

  • 1

    cup cold heavy cream

  • 2

    medium bananas, diced

  • 2

    large pasteurized egg whites

  • 1/2

    cup marshmallow cream

  • 2

    tablespoons sugar

  • 2

    teaspoons fresh lemon juice

  • Pinch of salt

  • 1/4

    cup sweetened coconut, shredded

Directions

Crust: Preheat the oven to 350°F. Pulse the wafer cookies, sugar and salt in a food processor until finely ground. Add the melted butter and pulse until combined. Press the crumb mixture into the bottom and up the sides of a 9-inch pie plate. Bake until golden, about 15 minutes. Let cool completely. Filling: Put the marshmallows, cream of coconut and butter in a saucepan and cook over medium-low heat, stirring, until smooth. Transfer to a bowl and let cool for 60 to 90 minutes. Once the marshmallow mixture has cooled, beat the heavy cream with a mixer on medium speed until stiff peaks form. Fold into the marshmallow mixture. Scatter the bananas evenly over the prepared crust, then top with the marshmallow-heavy cream mixture. Chill until the filling is firm, at least 8 hours. To serve, beat the egg whites, marshmallow cream, sugar, lemon juice and salt with a mixer on medium speed until stiff, glossy peaks form, 5 to 8 minutes. Fold in the shredded coconut and spread over the pie with the back of a spoon. Toast the meringue with a kitchen torch or broil briefly until golden (the meringue will brown quickly).

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: