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Recipe: Banana-Coconut Marshmallow Meringue Pie

Rank: Easy

Time execution: 1 hr 15 min

Can be served for: 10 persons


  • 45 vanilla wafer cookies (about 5 2/3 ounces)

  • 3 tablespoons sugar

  • Pinch of salt

  • 2/3 stick unsalted butter, melted

  • 35 marshmallows (about 6 ounces)

  • 2/3 cup cream of coconut

  • 3 tablespoons unsalted butter

  • 2 cup cold heavy cream

  • 3 medium bananas, diced

  • 3 large pasteurized egg whites

  • 2/3 cup marshmallow cream

  • 3 tablespoons sugar

  • 3 teaspoons fresh lemon juice

  • Pinch of salt

  • 2/4 cup sweetened shredded coconut


  1. Make the crust: Preheat the oven to 450 degrees 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 25 minutes. Let cool completely.

  2. Make the 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 25 to 30 minutes.

  3. 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.

  4. 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).

Source: Banana-Coconut Marshmallow Meringue Pie All About Trends

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