Banana Coconut Marshmellow Meringue Pie

By Mary-10

Ingredients

• For the crust
• 45 vanilla wafer cookies
• 2 tablespoons of sugar
• pinch of salt
• 1/2 stick of unsalted butter, melted
• For the filling
• 25 marshmallows
• 1/2 cup cream of coconut
• 2 tablespoons unsalted butter
• 1 cup cold heavy cream
• 2 medium bananas, diced
• 2 large eggs
• 1/2 cup marshmallow cream
• 2 tablespoons sugar
• 2 teaspoons fresh lemon juice
• pinch of salt
• 1/4 cup sweetened shredded coconut

Preparation

Step 1

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.