Banana Coconut Marshmellow Meringue Pie

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Banana Coconut Marshmellow Meringue Pie

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • For the crust

  • 45

    vanilla wafer cookies

  • 2

    tablespoons of sugar

  • pinch of salt

  • ½

    stick of unsalted butter, melted

  • For the filling

  • 25

    marshmallows

  • ½

    cup cream of coconut

  • 2

    tablespoons unsalted butter

  • 1

    cup cold heavy cream

  • 2

    medium bananas, diced

  • 2

    large eggs

  • ½

    cup marshmallow cream

  • 2

    tablespoons sugar

  • 2

    teaspoons fresh lemon juice

  • pinch of salt

  • ¼

    cup sweetened shredded coconut

Directions

Make the crust: Preheat the oven t0 350 degrees. 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 side of a 9 inch pie plate. Bake until goldn brown about 15 minutes Let cool completely. Make the filing: 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 15 to 20 minutes Once the marshamallow 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 filing 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 for, 5 to 8 minutes. Fold in the shredded coconut and spread over the pie with the ckof a spoon Toast the meringue with a kitchen torch or broil briefly until golden. The meringue will brown quickly.


Nutrition

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