Banana-Coconut Marshmallow Meringue Pie

Save Recipe
  • Level: Easy
  • Total: 1 hr 15 min
  • Prep: 1 hr
  • Cook: 15 min
  • Yield: 10 servings
Share This Recipe


For the crust:

45 vanilla wafer cookies (about 5 1/2 ounces)

2 tablespoons sugar

Pinch of salt

1/2 stick unsalted butter, melted

For the filling:

25 marshmallows (about 6 ounces)

1/2 cup cream of coconut

2 tablespoons unsalted butter

1 cup cold heavy cream

2 medium bananas, diced

2 large pasteurized egg whites

1/2 cup marshmallow cream

2 tablespoons sugar

2 teaspoons fresh lemon juice

Pinch of salt

1/4 cup sweetened shredded coconut


  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. 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 15 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 15 to 20 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).