Banana-Coconut Marshmallow Meringue Pie

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This was a good pie, although I had the same problem with the meringue. It just never made it to stiff peaks. I went ahead and used it on the pie anyway, a little flat but still tasty. I would also like a little more "coconuty" flavor so I'll probably add some shredded coconut to the filling next time. Lastly, cooling time was the same here, about 90 minutes.

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My family's new favorite dessert. It's sinfully delicious and not difficult to make but I agree with the other two reviewers & would definitely alter the directions to cool the creme of coconut mixture longer and make the meringue step wise as described. The crust worked fine for me as specified. Make it for a crowd because the next day it loses some hold togetherness & starts to get syruppy on the bottom.

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Really good, will definitely make again. Would just like to mention that the marshmallow, cream of coconut mixture took way longer than 20 minutes to cool down, I would allow about 90 minutes next time. It really does require the full 8 hours to set properly.

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The idea of this pie sounded SO promising that I just had to try! Unfortunately, I am a baking novice and the directions in the magazine are a little misleading, so my pie did not turn out amazing (though still yummy. First off, the amount of cookies/butter for the crust does not leave a substantial crust, so when all was said and done, it crumbled and did not hold together well. If I were to make this pie again, I would make a thicker crust. Second, the last step of the recipe says to beat the egg whites, marshmallow cream, sugar, and lemon together until forming stiff peaks, which does not happen when all the ingredients are added together at the same time. I learned this the hard way, and so round two of making the meringue topping, I beat the egg whites alone, and then added the other ingredients at the end. Overall, it tasted good, but I will probably move on to trying other pies/marshmallow delights in the future.