Banana-Coconut Marshmallow Meringue Pie

Ingredients

• 2 medium bananas diced
• 0.5 cup cream of coconut 
• 2 large pasteurized egg whites 
• 1 cup heavy cream cold
• 2 teaspoons juice of lemon fresh
• 0.5 cup marshmallow creme 
• 6 ounces marshmallows 
• 1 pinch salt 
• 2 tablespoons sugar 
• 0.3 cup coconut or shredded sweetened
• 0.5 stick butter unsalted melted
• 2 tablespoons butter unsalted
• 5.5 ounces vanilla wafers 

Equipment

• food processor
• bowl
• sauce pan
• oven
• blender

Directions

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. 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.
3. Bake until golden, about 15 minutes.
4. Let cool completely.
5. Put the marshmallows, cream of coconut and butter in a saucepan and cook over medium-low heat, stirring, until smooth.
6. Transfer to a bowl and let cool 15 to 20 minutes.
7. 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.
8. 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).
9. Photograph by Levi Brown