Banana-Coconut Marshmallow Meringue Pie

1. 1

   Make the crust: Preheat the oven to 350 degrees F. Pulse the wafer cookies, sugar and salt in a food processor until finely ground.

2. 2

   Add the melted butter and pulse until combined.

3. 3

   Press the crumb mixture into the bottom and up the sides of a 9-inch pie plate.

4. 4

   Bake until golden, about 15 minutes.

5. 5

   Let cool completely.

6. 6

   Make the filling: Put the marshmallows, cream of coconut and butter in a saucepan and cook over medium-low heat, stirring, until smooth.

7. 7

   Transfer to a bowl and let cool 15 to 20 minutes.

8. 8

   Once the marshmallow mixture has cooled, beat the heavy cream with a mixer on medium speed until stiff peaks form.

9. 9

   Fold into the marshmallow mixture.

10. 10

    Scatter the bananas evenly over the prepared crust, then top with the marshmallow-heavy cream mixture.

11. 11

    Chill until the filling is firm, at least 8 hours.

12. 12

    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.

13. 13

    Fold in the shredded coconut and spread over the pie with the back of a spoon.

14. 14

    Toast the meringue with a kitchen torch or broil briefly until golden (the meringue will brown quickly).

15. 15

    Photograph by Levi Brown

* Per serving · 4 servings · Values may vary.

No additional tips available.