Banana-coconut pie with marshmallow meringue filling

Votes: 1

Time: 1 hour 15 minutes
Complexity: easily
Servings: 10

This creamy pie, with its crumbly crust and airy meringue, combines the rich flavors of banana and coconut. It's the perfect treat for a summer party. To ensure the filling has time to set and develop the right texture, start preparing the pie the night before. The crust is baked with crushed wafer cookies, butter, and sugar. It's topped with sliced bananas and a coconut-marshmallow frosting. After the filling has set in the refrigerator, top the pie with a fluffy meringue cap, toast it, and serve immediately.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Cake

45 pcs. vanilla wafer cookies (about 150 gr.)
2 tablespoons of sugar
A pinch of salt
55 g unsalted butter, melted

Filling

25 marshmallows (about 170 g)
0.5 cup coconut cream with sugar (for cocktails)
2 tablespoons unsalted butter
1 cup cold heavy cream
2 medium bananas, diced
2 large pasteurized egg whites
0.5 cups creamy marshmallows
2 tablespoons of sugar
2 tsp freshly squeezed lemon juice
A pinch of salt
1/4 cup sweet coconut flakes

Ingredient Substitution Suggestions

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Recipes with similar ingredients: shortbread cookies, marshmallow cream, coconut cream, coconut flakes, pasteurized eggs, cream, bananas

Cooking the dish according to the recipe:

Preheat oven to 175°C. Grind the wafer cookies, sugar, and salt in a food processor. Add the melted butter and blend until smooth.
Prepare the cake layerSpread the mixture into a 22cm (9.5in) pie pan and press it into the bottom and sides. Bake until golden brown, about 15 minutes. Let cool completely.

Prepare the fillingPlace the marshmallows, coconut cream, and butter in a saucepan and cook over medium heat, stirring, until smooth. Transfer to a bowl and let cool for 15-20 minutes.
Once the marshmallow mixture has cooled, beat the heavy cream with a mixer on medium speed until stiff peaks form. Fold the whipped cream into the marshmallow mixture. Evenly distribute the banana slices over the prepared crust, then spoon the marshmallow-cream mixture on top. Refrigerate until the filling sets, at least 8 hours.
For serving: Beat the egg whites with a mixer at medium speed, adding them one at a time. creamy marshmallow, sugar, lemon juice, and salt until stiff, glossy peaks form, 5-8 minutes. Fold in the coconut and spread it over the cake with the back of a spoon. Toast the meringue with a blowtorch or in the oven on broiler mode until golden brown (the meringue will brown quickly).

Categories:

recipe / Summer dishes / Festive dishes / Dinner party / Desserts / Soufflé, puddings, meringues, meringues / Sweet pies, tarts and casseroles / Food Network - recipes